Imperfectly Raw Day 17
Started the day with water and coffee.
Lunch: Lemon Ginger Blast and Green Smoothie…same recipe as yesterday. I only ate half of my smoothie because I was busy at the shop and was not that hungry.
Snack: I had a Lara bar and a Kind bar during the day.
I made a Lentil and Vegetable Stew for dinner and served it with whole grain Scoops chips. It was good so Here is the recipe:
Lentil Vegetable Stew
1 cup dry lentils, rinsed
1 yellow onion, diced
2 leeks, sliced
1 8-oz package sliced mushrooms
1/2 red bell pepper, diced
2-1/2 Tbsp olive oil
2 tsp minced garlic
1-1/2 Tbsp balsamic vinegar
2 tsp Herbs de Provence
1/2 tsp red pepper flakes (or more if you like hot)
1 28-oz can crushed tomatoes
3 cups vegetable broth or water
2 handfuls fresh spinach
Heat olive oil on medium heat in large pot. Add diced onion and garlic. Cook 3 or 4 minutes.
Add sliced leeks and cook 1 minute.
Add mushrooms and diced red bell pepper. Sprinkle with salt. Cook on high for 5 minutes stirring often.
Add balsamic vinegar.
Add Herbs de Provenence, red pepper flakes, and crushed tomatoes. Simmer a couple of minutes.
Add lentils and broth or water. Bring to a boil then reduce to a simmer for about 25 minutes, until lentils are done. Add more water if needed.
Turn off heat. Stir in spinach and let it wilt a couple of minutes. Season with salt and pepper.
|Lentil Vegetable Stew|