Serious Comfort Food For a COLD New Hampshire Day - LENTIL STEW

It is COLD here in New Hampshire, I mean REALLY cold.... And today, we woke up to a blizzard. Winter in New England.....

With all this cold weather, many of us find ourselves craving warm and filling comfort foods. If one of you goals in 2018 is to incorporate more PLANT BASED PROTEIN into your diet, I have just the recipe for you. LENTIL STEW

Incorporating lentils into your diet can be an easy first step to getting more plant based protein into your meals because they have a very similar texture to ground meat. Especially when paired with mushrooms, as I did in this recipe.



18 grams protein

15 grams fiber

6.6 mg iron (37% of the DV)

Lentils also have the second-highest antioxidant content (behind black beans) among all tested legumes.

A diet rich in lentils and other legumes, such as chickpeas, kidney beans and black beans, may help reduce cholesterol, hypertension, the risk of pre-diabetes and certain cancers.

Lentil Stew is a family favorite at our house, and when paired with high protein pasta such as Banza Chickpea or Barilla Protein Plus, it becomes a delicious and filling plant based meal that everyone loves.



3/4 cup dry lentils

1 jar spaghetti sauce

1 onion (chopped)

1 cup mushrooms (sliced)

1 cup chopped peppers (optional)

2 cloves