Stewed Brown Lentils
These one-pot brown lentils make the absolute perfect easy protein meal prep source for your busy week! Serve alone or for a complete meal, pair with your favorite healthy grain and a salad or roasted vegetables!
90 min | 8 servings
Ingredients
2 cups dry brown lentils
1 medium yellow onion - finely chopped
2 medium carrots - peeled and finely chopped
2 stalks celery - finely chopped
6 cloves garlic - minced
1/4 cup olive oil
8 cups water
2 tbsp apple cider vinegar
2 bay leaves
1/4-1/2 tsp red pepper chili flakes (depending on your spice level)
Salt & pepper
Optional: 2 large pieces Kombu
Kombu is a seaweed vegetable that contains enzymes, which help break down certain sugars in beans that cause gas so cooking beans with Kombu helps cause less gas and intestinal pain
Preparation
Put a large pot on medium heat and add the olive oil. Once hot, add the onions, carrots, and celery and season with a large pinch of salt and pepper.
Saute for 5-7 min or until the vegetables are caramelized and translucent. Add the brown lentils and garlic and saute for an additional 1-2 min.
Add in all of the remaining ingredients and bring to a boil. Once boiling, lower the heat to medium low and cook for 1 hr.
If the lentils absorb most of the water and become very thick in the pot, add 1-2 additional cups of water during the cooking process. The lentils should be cooked through and slightly mushy.
Adjust for seasoning and serve warm alone or with grains, a salad, bread, etc.
Store extras in the fridge for up to 5 days or the freezer for up to 3 months. Simply defrost and warm up as needed.