Having veggie soup or a veggie stew in the fridge is a sure way for all of us to get our veggies. I added lentils to the stew to add some protein and heft.
- Crushed tomatoes (I used Pomi)
- Olive oil
- Lentils (I used precooked lentils from Trader Joe’s)
- Garlic (not shown above)
- Organic ketchup (not shown above)
- 1 – 2 cups of water
I also used precooked lentils. While I prefer to cook my own lentils, having some precooked lentils around is very convenient. One reason I prefer cooking my own lentils is that the precooked ones contain quite a bit of sodium. I always rinse them very well in the hopes to get rid of some of the sodium. Not sure how much sodium I’m able to wash away…
- Sautee diced onion in olive oil. After sautéing the onions for a few minutes, add minced garlic (about 3 – 4 cloves).
- Add carrots, cut into rounds, to the pot and sauté a few minutes.
- Next, add diced celery, crushed tomatoes, and water to the pot and cook for about 12 – 15 minutes, until carrots start to soften.
- In the meantime, rinse lentils well. Add lentils and diced zucchini to the pot and cook another 5 - 10 minutes, until all vegetables are soft but not mushy.
- Season with salt, pepper, dill (I used about 2 tablespoons dried dill) and organic ketchup (2-4 tablespoons).
- Serve over cooked quinoa or brown rice. Or you can add more liquid and eat the dish as a soup.
Questions: What are your favorite vegetables? I love corn, sweet potatoes, butternut squash, spaghetti squash, green beans, cabbage… Yes, the list is long, and I’m sure I forgot some of my favorites… What’s your favorite way to eat vegetables? I love salads, vegetable stews and soups, as well as roasted veggies. I’m actually really looking forward to lots of roasted veggies in the fall and winter…