A good stew is always welcoming in the colder months, and one doesn't always need meat to be satiated. It's usually the vicious cycle of refined grains, sugar and meat that is hard to break and gives the perception that vegetables aren't filling. In actuality, because there is so much fiber in vegetables that they actually take longer to eat and to digest, therefore keeping you fuller for a longer period of time.
2 Tbsp olive oil
1 onion, roughly chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tomato, finely chopped
2 1/2 cups water
1 cup French lentils, rinsed
2 beetroots, scrubbed and cut into 1” cubes
3 carrots, scrubbed and cut into 1” rounds
2 tsp thyme or oregano
1 cup frozen lima beans or shelled edamame
2-4 Tbsp fresh parsley and green onion, finely chopped
Sea salt, to taste
Heat the olive oil in a large stockpot. Sauté the onion, celery, and garlic for 5 minutes. Add the chopped tomato and cook for a further minute.
Pour in the water, add the lentils, chopped beetroot, carrots and herb sprigs. Bring to a boil, then turn heat down, cover and simmer for 20-30 minutes.
In the last 15-20 minutes of cooking, add the lima/edamame. Season to taste. Serve, garnishing with the fresh parsley and green onion.
Optional – Add some finely chopped dark leafy greens to stir in just befor serving.