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Hi, I'm Megan.  This is my space to share recipes that I have developed, as well as travel eats and anything that inspires me.

Lentil Stew with Pepita Basil Pesto

Lentil Stew with Pepita Basil Pesto

Meal prepping is all the rage right now.  I have a full time job, so prepping a few meals can be really helpful during my work week.  Most nights I love cooking.  Even though I work in a kitchen as my job, I love coming home and making dinner- trying out new recipes or tweaking old ones.  But for those nights when I've had the longest day or am just not feeling cooking, I usually make a big batch of something on the weekend to have read to go.

I'm also currently obsessed with lentils.  They are bursting with flavor and nutrition, not to mention they are super versatile.  This week, for my bulk prep I made lentil stew. Its nutritious, flavorful, filling and super simple to put together.  To give the stew a little more dimension and brightness, I made a pesto that I could easlily go on pizza, pasta or honestly anything.   Its seriously the tastiest.  

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Lentil Stew

Yeild: 2 quarts

1 Cup Green or Brown Lentils- Soaked for 6-8 hours, then strained and rinsed

1 Medium russet potato, cubed

1 Tbsp Olive Oil

1 medium yellow onion, chopped

2 large carrots, cubed

2 ribs of celery, cubed

2 cups chopped, mushrooms

1 quart container of low sodium vegetable stock

1 sprig of rosemary

Freshly ground black pepper

Method

In a large pot or dutch oven over medium high heat, toss your cubed vegetables, and olive oil.  Let cook stirring often for about 5 minutes.  Add the stock and rosemary (I just throw it in whole and remove the stem when its done cooking) and bring mixture to a simmer.  Add your soaked and drained lentils.  Stirring occasionally, cook the soup for about 30 minutes or until all the veggies and the lentils are tender.  Serve immediately or pack up into containers and refrigerate for whenever you're feeling lazy.

 

Pepita Herb Pesto

Yield: 1/2 Cup

1/4 Cup Pepitas

4 tsp lemon juice

1/4 tsp salt

1 Cup basil, Packed

1 Sprig Rosemary, leaves only

2Tbsp Nutritional Yeast

2 Tbsp Water

1 Tbsp Olive Oil

Method

In the bowl of a small food processor, combine pipitas, lemon juice and salt.  Blend until the pipits are a fine powder.  Add the basil and rosemary and blend, scraping down the sides of the food processor until well combined.  Add the nutritional yeast, water and olive oil.  Blend until the mixture is thick but smooth.  Top your warm bowl of stew with a dollop of the pesto and enjoy!

 

Do you meal prep?  If you do, whats your favorite thing to make?

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