This One-Pot Spinach and Lentil Stew is perfect for a cold Winter night by the fire!
As of yesterday, I have decided to take another seven days off of running. The past few times I’ve run on the treadmill, I can’t get past a mile and a half because my right hip/glute is killing me about 12-15 minutes in. I end up having to limp the rest of my workout, and that’s not a good sign. Yesterday specifically, this same thing happened except a mile in, so I hopped on the stationary bike instead. When I was 1/4 of the way into my arm workout, my hamstring cramped so bad I fell to the floor (dramatic) and it lasted what felt like an eternity. So that’s when I told myself, maybe I should give running a rest… Running is such a huge passion of mine and a form of exercise that I love to incorporate into my daily routine, so when it’s out of the picture, I struggle with finding a workout that will make me sweat like running does.
Today, I had to be creative and come up with something that will get my heart rate up and compensate for my lack of cardio. I ended up going all out for a HIIT routine and dripping sweat just like as if I had gone for a run. I loved it so much, I decided to share it with you all right here! Prior to this workout, I walked at a swift pace on the treadmill for 15 minutes, then did some light cycling for about 5 minutes.
Give it your all!!
Now, lets get into last nights dinner.
I was inspired, yet again, by Pinch of Yum blogger Lindsay who recently shared a Creamy Spinach Lentil dish. The gloomy weather had me craving some sort of hot soup or stew, so this recipe was perfect. I adapted it and made it my own.
One-Pot Spinach and Lentil Stew
Ingredients
- Extra virgin olive oil
- 1/2 yellow onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 1/2 cup white wine
- 16 oz package dry lentils, rinsed
- 2 red potatoes, cubed
- 5 cups chicken broth
- 1 bay leaf
- 4 sprigs thyme
- handful of parsley
- 6 oz bag of spinach
- Salt
- Pepper
Instructions
- Heat olive oil in a dutch oven over medium heat.
- Add the onions, carrots and celery.
- Saute until onions are translucent and the vegetables are fragrant.
- Add the white wine and cook for about 5 more minutes.
- Add the potatoes, lentils, broth, thyme, parsley and bay leaf. Cover and let simmer for about 45 minutes.
- A little before you are ready to serve, turn up the heat to medium-low, add in the spinach and cook until wilted.
- Serve with Parmesan cheese on top!
Join the conversation:
What is your favorite type of exercise?
How do you like to eat lentils?
Yum! those lentils look delicious. they’re one of my fav things to eat considering they’re so cost effective and high in protein. PLUS delicious!
i was curious what program you use to make your workout! is it through photoshop? looks super awesome!
Thanks, Beverley! The website I use is picmonkey.com!
I love finding good HIIT workouts (saving this on my phone now)
I totally go through phases with fitness. For a long time it was running all the way, until I discovered HIIT and weight training. Now I’m trying to get back into running and I’m remembering why I love it so much – but it feels good to pump a little iron too.