Red Lentil & Chickpea Stew

I love this time of year for stews and soups.   This one was super easy to make.  I've got some packed up for lunch tomorrow and the rest is waiting in the freezer for another day.  I ended up throwing in some chicken that I had leftover and was already cooked. 

You Will Need:

• 1 can of tomatoes or 2 or 3 fresh
• 4 cups vegetable broth (or water)
• 2 tablespoons organic unsalted butter
• 1 cup diced yellow onion (1 large onion)
• 1 cup peeled and diced carrots (about 3 large carrots)
• 1 tablespoon minced garlic (about 3 large garlic cloves)
• 1 can chickpeas, rinsed and drained (about two 15 ounce BPA-free cans)
• 1 cups dry red lentils, rinsed and drained
• 2 cups fresh (or frozen) chopped spinach (I used peas, because that's what I had)
• 1 tablespoon dried dill
• 1 dried bay leaf
• 1 teaspoons table salt

Make It:

1. Puree tomatoes in a blender. If using fresh, add 1/2 cup of broth.  Set aside. 
2. Melt butter in a large pot over medium heat (I used olive oil). Add onions, carrots, and garlic. Sauté until soft, about 10 minutes.
3. Add tomato puree, remaining broth, and all other ingredients to the pot. Bring to a boil then reduce heat to low. Cover and simmer until lentils are soft, about 1 hour. Serve warm over cooked quinoa or brown rice. Refrigerate or freeze in an airtight container. NOTE: Be sure to make enough for leftovers because this stew tastes even better the next day!