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.
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
- 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
- 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?