- 2 tsp olive oil
- 1/4 cup white onion, chopped
- 1 clove garlic, chopped
- 1 large Yukon Gold potato, cut into 1-inch cubes (do not peel)
- 1 large celery stalk, sliced into 1/2-inch pieces
- 1/4 cup red lentils, rinsed
- 1 cup vegetable broth
- 1/2 cup water
- 5 cherry tomatoes, pureed
- 1 tsp dried rosemary
- 1 tbsp lemon juice
- Sea salt and black pepper to taste
- 1/4 cup navy beans, canned, salt-free, rinsed
- 1 tbsp yogurt, kefir or coconut kefir or kimchi
Sauté the onions in the olive oil in a soup pot over medium heat until they are slightly translucent. Add garlic, lentils, potatoes, celery, and rinsed red lentils and mix. Stir for 1 minute. If the vegetables start to stick to the pan, add a little broth. Add in all of the broth, lemon juice, pureed cherry tomatoes and dried rosemary. Bring to a boil and lower to a simmer. Add sea salt and pepper to taste. Cover and simmer for 35-40 minutes. Add the navy beans and simmer for another 10 minutes. Top with yogurt or kimchi. Serve. Freeze any remaining stew for a quick and easy meal.
