Quick and Simple Veggie Brunswick Stew

·         1 cup Chopped Carrots

·         1 cup of Chopped Potatoes

·         2-3 Tbs of No Salt Tomato Paste  ( I make my own tomato paste/sauce by blending Sundried Tomatoes  and Water)

·         1 can of brown lentils low sodium

·         1/2 bunch lacinato kale, stemmed and chopped (about 2.5 cups)

·         Half of an Onion /1 tbs of oil (optional)

·         A few cups of water

Seasonings/Spices

3-4 tsps of minced garlic

1 tsp Curry powder

1 tsp turmeric powder

1 tsp Paprika

½ tsp Cajun pepper

Black Pepper Pinch or Two of salt

1-2 tbsps of honey or brown sugar

1-2 tbsp of worcestershire  or hoisin sauce (low sodium)

How to Make It

(Optional Step) To incorporate more flavor you can add this step however, it is optional. Heat a little bit of olive oil in a medium soup pot and sauté your chopped onions then add your spices and next your veggies and water.

Chop up your veggies and place in a pot add water to the pan until veggies are about covered. Blend your sundried tomatoes with water and  Worcestershire sauce to create a paste or tomato sauce add to pot. Add all your seasonings and spices and then put a top on and let boil/steam, then add brown lentils once veggies have cooked for a few more minutes. Add kale in last after you turn off the heat this will allow the kale to retain more nutrients and not fully cook.