Warming Spring Vegetable Stew – Blog from Lucie Lemay the 9 to 5 Foodie
In England summer rarely means endless sunshine, instead for every day of sun, we usually have about 5 days of torrential rain. Although this means we really appreciate our sporadic bursts of sunshine, on the colder days we sometimes need something a bit warmer and comforting then a summer salad for dinner.
This is my favourite Spring Vegetable Stew, it’s still relatively light which is what you want at this time of year, but it’s full of warming spices and comforting legumes.
To ensure you are still getting a big does of protein, I have added lentils to this dish. Lentils are such an amazing source of plantbased protein, which is fundamental for building and maintaining healthy cells. They are also full of fibre and complex carbs, which will ensure a healthy digestive system as well as a consistent release of energy.
Warming Spring Vegetable Stew
- 1 medium sized aubergine
- 1 large onion
- 3 cloves garlic
- 2 large courgettes
- 1 cup bone broth/vegetable stock
- 2 handfuls spinach
- 400ml tinned chopped tomatoes
- 1 cup red lentils
- 1 cup water
- 6 sprigs thyme
- 1 tbsp balsamic vinegar
- 1 tbsp coconut oil
- ¼ tsp salt and pepper
- Small bunch of fresh basil
Start by finely chopping the garlic and slicing the onion.
Place in a heavy bottom saucepan with the coconut oil and gently cook until they have softened and slightly browned.
Chop the aubergine into cubes and slice the courgettes into rounds, then add into the pan, mix through and cook for 5 minutes.
Add the broth, water, chopped tomatoes, lentils, thyme, balsamic, seasoning and mix through.
Bring the pan to simmer then pop a lid on it and cook for 25 minutes.
Mix through the spinach until it has wilted into the stew.
To serve, mix through the basil, add more salt and pepper if needed before spooning into bowls.