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Judy's Lentil Veggie Stew

Studies show that a diet rich in legumes and fish can have many protective properties, particularly for women, when it comes to hormones and delaying natural menopause. My favourites are lentils and chickpeas, although there are so many wonderful bean types out there. If legumes are included in your Metabolic Balance plan, consider yourself lucky! They are so filling and nutrient dense, they will keep you going! The following recipe is a veggie stew, but feel free to add a bit of chorizo (if you are not on the MB plan) to spice it up!

Cooking time: 45 min

Ingredients (6 portions):
  • Olive oil (3 tbsp)

  • Onion (1 large)

  • Leeks, the white and tender bits (2 large)

  • Garlic (3 cloves)

  • Lentils (2 cups)

  • Kale (2 cups)

  • Carrots (3 large)

  • Bone broth (4-5 cups) (you can use water instead)

  • Cumin (1 teaspoon)

  • Salt (a pinch)

  • Black pepper (to taste)

  • Sweet potato (1 medium)

  • Optional: chorizo


  • Chop the onion and leeks.

  • Prepare a large pot with the oil and place ove medium heat.

  • When hot, add the chopped onion and leeks and cook for about 4 minutes, stirring.

  • Then add the garlic cloves and continue stirring for a couple of minutes.

  • Add the other ingredients and bring to a boil.

  • Then let simmer on medium to low heat for 30 minutes (check that the lentils are tender).

  • Keep an eye on the liquid levels and if it becomes to low, add more water or bone broth.

  • Serve & enjoy!

In the pictures below you can see a couple of versions: one with broccoli and rye bread on the side, and another one with chorizo and kale. Tailor the veggies to your taste!

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