Fall Bison Vegetable Stew | RDN Nutritionist & Dietician | Audrey Fleck

Ingredients

• 1 lb. bison cubes
• 5-6 small Yukon Gold potatoes
• 6 carrots (chopped in coins)
• 1 medium onion (diced)
• 1, 28 oz. can of stewed tomatoes
• ¾ cup dried sprouted lentils
• 1 cup broth
• 1 Tbsp dried Oregano
• 1 tsp of dried Basil
• 1 tsp of dried Thyme
• 1 tsp salt
• Pepper to taste