Italian Artichoke Spinach Lentil Stew
Trying to figure out how to pack in veggies during the winter months and get ready for the summer swimsuit season that's closer than it feels? Stews! The last couple soups I've made have been cream based, leading me to feel that I need some color in my life. Greens can hide in cream based soups don't get me wrong, but I needed something else.
I'm on a huge lentil kick as you can tell from the past few posts so I had some I needed to use up. In addition I also had some veggies in the freezer that needed some love. My freezer burns evvvvverything. If anyone knows how to help please comment below! (and yes, I've tried to turn it down).
Without further adieu I give you my new winter veggie packed recipe.
- 1 large onion
- 1 cup red split lentils
- 16 oz cooked leeks (mine were frozen)
- 16 oz frozen spinach
- 12 oz artichoke hearts
- 28 oz fire roasted tomatoes canned
- 3 tbs capers
- 1 Tbs minced garlic
- 1 Tbs Italian seasoning
- 1 tsp pepper
- 1 tsp smoked paprika
- salt to taste
Step 1: Heat soup pot to medium high. Dice large onion and sauté until brown. Add in garlic and spices and stir a few times.
Step 2: Add canned tomatoes, lentils and 3 cups of water. Allow to simmer until lentils are cooked through; about 12 minutes.
Step 3: Once lentils are cooked, stir in artichokes, leeks and spinach. Bring to simmer and let simmer for 3-5 minutes. Turn off burner, stir in capers and let stew cool.
(*stew in pot)
I'm glad I got to used veggies that needed a home, and I'm so glad at how tasty this turned out! It's PACKED with fiber (if you need to poop... maybe make this lol) and nutrients and is super light in calories and fat.
Nutritional facts; Servings 4, serving size 3 cups; Calories 380; Fat 1 g; Fiber 19.3 g; Protein 22.3; Carbohydrates 66.7
Can you look at that fat to fiber ratio?! I'm in heaven. And my summer bikini body is ready to inhale this huge serving and clean. it. out. Happy eating!