Ridiculously Simple Vegetarian Stew came about while Alexx was working as a bartender when he didn’t have evenings to prepare dinner.

So he would batch cook a few basics that he made up  – freeze them and defrost / heat at lunch time before heading to work.

Cheap. Hearty. Yummy. Ridiculously simple.

Done organically it’s a $15 meal for 4 with accompaniments. He hopes you enjoy it as his little family did.

This recipe is Gluten Free and Casein Free even if you use meat broth!

Serves: 4 – 2 adults, 2 kids
Preparation Time: 30 minutes
Cooking Time: 31-32 minutes (frying, simmer)

Ingredients:

• 1 large purple onion, rough chopped
• 1/4 cup olive oil
• 500 ml stock veggie if you’re keeping the whole thing vegetarian / vegan. Otherwise use chicken or beef broth
• 1 tin BPA free chopped tomatoes or 1/5 cups tomato passata
• 1 tin organic pinto or kidney beans, drained (Alexx uses Eden brand as they soak in Kombu for better legume digestion)
• 1 tin organic lentils, drained
• 3 cups baby spinach or kale
• 1 sprig rosemary
• 2 sprigs thyme
• 1-2 cups fresh herbs to garnish (parsley for keeping it Euro or coriander if you want to take it into Mex territory with avocado, cheese and corn chips)

Method:

1. Fry the chopped onion in the olive oil
2. Once just getting browned, add the garlic salt, rosemary, thyme and fry for 1-2 minutes
3. Add everything else
4. Simmer for 30 mins on low until thick and rich. Add salt and pepper to taste.
5. Serve with sautéed spinach and quinoa or rice.

Tips:

For more from Alexx Stuart, go to Low Tox Life