Lentil Stew with Roasted Potatoes Cooking Tips - The Whole30® Program
This hearty plant-based lentil stew with roasted potatoes is a great make-ahead dish for cold weather months.
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Ingredients
- 1½ cups dry lentils
- 1 medium yellow onion (peeled & diced)
- 3 medium garlic cloves (peeled & minced)
- 2 medium carrots (peeled & diced)
- 8 baby potatoes (diced)
- 1 tbsp coconut or avocado oil
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried red chili flakes
- 1 (14.5) oz can petite diced tomatoes
- 2 cups vegetable stock
- 2 bay leaves
- ¼ cup fresh parsley (minced)
- 1 whole scallion (minced)
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