Prep Time: 10-15 minutes
Cook Time: 45 minutes to 1 hour
Category: Main Dish
Yields: 6 servings
2 cups of green lentils (or your choice of lentils), soaked for 6 hours
3 onions. chopped
3 carrots, peeled and chopped
3 leeks, chopped
4 cloves of garlic, finely chopped
2 tablespoons of yellow curry powder
1 Bouquet Garni (traditionally includes fresh Italian parsley, bay leaves, and sage, but you can add other herbs if you'd like)
1 can of coconut milk (16 oz)
1/4 cup of fresh lemon juice
Salt & pepper
2 tablespoons of butter
2 tablespoons of avocado oil
8 cups of Immunity Boosting Chicken Stock
In a large pot, warm butter and oil over medium heat. Add onions, carrots, leeks, garlic, and curry powder. Stir and cook for about 9-10 minutes, or until the vegetables are slightly softened.
Drain the water from the soaked lentils. Add lentils, chicken stock, Boquet Garni, salt and pepper, and lemon juice into the pot. Bring to a boil and reduce to a simmer for about 45 minutes to 1 hour, or until lentils are soft.
Remove the Bouquet Garni and pour in coconut milk. Stir well and then lightly blend about 1/2 of the soup in a blender or with an immersion blender. The stew should have a thick consistency with a slight texture when done.
Serve in a bowl and enjoy!
Prep Time: 10 minutes
Cook Time: 3 hours
Category: Main Dish
Yields: 12 servings
2 pounds of beef stew meat (or meat of your choice), cubed
3 slices of bacon (optional), chopped
3 onions, peeled and chopped
4 carrots, peeled and chopped
4 stalks of celery, chopped
2 fresh tomatoes, chopped
2 white potatoes (or your choice of potatoes), peeled and chopped
8 ounces of button mushrooms (or your choice of mushrooms)
Salt & pepper to taste
1/2 cup of fresh parsley, chopped
4 tablespoons of Worcestershire sauce
1/2 cup of tomato paste
8 green onions, chopped
4 bay leaves
6 cloves of garlic, chopped
1 tablespoon of avocado oil
12 cups of beef broth
2 cups of red wine (optional)
1 cup of corn and pepper salad
4 tablespoons of flour
**NOTE: This recipe is highly customizable. You can use whatever meat and vegetables (fresh, frozen, or canned) you have on hand to make this healthy and hearty beef stew.**
In a large pot, warm avocado oil over medium-high heat.
Add flour, salt, pepper, and stew meat to a large bowl. Dust the cubed meat in the dry ingredients. Shake off as much of the flour as possible and add the meat to the large pot. Cook and stir the meat for 10 minutes or until the meat is evenly browned.
Add in chopped bacon. Cook and stir for a minute.
Pour in beef stock and red wine (optional). Stir until the liquids are well incorporated and the meat is scraped off of the bottom of the pot.
Add bay leaves, garlic, and salt and pepper. Bring the stew to a boil, reduce to a simmer, and simmer for about 2 hours, or until the meat is tender.
Add in onions, carrots, celery, tomatoes, potatoes, button mushrooms, green onions, tomato paste, Worcestershire sauce, and corn and pepper salad. Stir well and cook for 45 minutes to 1 hours, or until the vegetables are cooked.
Remove the bay leaves and discard.
Serve in a bowl and garnish with fresh cut parsley.