25+ Delicious Sunday Gluten-Free Stew Recipes for Comforting Meals

Sundays are meant for unwinding, gathering with loved ones, and indulging in a hearty, soul-warming meal that feels like a hug in a bowl.

For those who need to maintain a gluten-free diet, finding the right recipes that combine comfort, taste, and nourishment can be a challenge.

Luckily, we’ve compiled a list of 25+ gluten-free stew recipes that will fill your home with tantalizing aromas and keep you satisfied all day long.

From hearty meat-based stews to protein-packed vegetarian and vegan options, this collection offers a stew for every taste preference.

Whether you’re craving a spicy, rich bowl of beef stew or a lighter, plant-based option full of fresh vegetables and legumes, these recipes are perfect for any Sunday.

Each one is designed to be naturally gluten-free, ensuring that you and your guests can enjoy a safe, delectable dining experience.

Gather your ingredients, put on your favorite playlist, and get ready to create stews that are as comforting as they are nutritious.

25+ Delicious Sunday Gluten-Free Stew Recipes for Comforting Meals

With these 25+ Sunday gluten-free stew recipes, you’ll have plenty of options to create meals that everyone at your table will love.

Whether you prefer a slow-cooked classic, a vibrant vegetarian dish, or a spicy twist, each recipe is crafted to bring flavor and comfort to your Sunday gatherings.

Stews are not just food; they are an experience—perfect for savoring, sharing, and making lasting memories.

So, don’t wait for the next chilly Sunday to try these recipes; gather your ingredients, embrace the joy of cooking, and serve up a bowl of pure comfort.

Hearty Sweet Potato and Black Bean Stew

This warming stew combines the richness of sweet potatoes with the hearty texture of black beans, enhanced by a subtle blend of spices. Perfect for a cozy Sunday meal, it’s both gluten-free and packed with nutrients.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 2 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp chili powder
• Salt and black pepper to taste
• 2 cups fresh spinach or kale
• 1 tbsp fresh cilantro, chopped (optional)
• Juice of half a lime

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for an additional minute.
2. Add the diced sweet potato to the pot and stir for a minute before adding the cumin, paprika, and chili powder. Cook for another 2 minutes to release the spices’ aromas.
3. Pour in the vegetable broth, diced tomatoes, and black beans. Bring to a boil, reduce the heat, and simmer for 25–30 minutes or until the sweet potatoes are tender.
4. Add the spinach or kale and simmer for another 5 minutes until the greens are wilted.
5. Season with salt, black pepper, and lime juice to taste.
6. Serve hot, garnished with fresh cilantro for an added layer of flavor.

This stew is a vibrant combination of sweet and spicy notes, making it an ideal choice for a relaxed Sunday. The sweet potatoes provide a comforting sweetness, while the black beans add depth and protein, making each spoonful hearty and satisfying. Fresh spinach or kale contributes a burst of color and extra nutrients, tying all the flavors together beautifully.

Savory Chicken and Quinoa Stew

A nourishing gluten-free stew that’s perfect for those who want a protein-packed, comforting meal. The combination of chicken, quinoa, and vegetables creates a rich and hearty dish.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large carrot, peeled and sliced
• 1 celery stalk, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 4 cups chicken broth (gluten-free)
• 1 cup quinoa, rinsed and drained
• 1 cup frozen peas
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and cook until lightly browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the diced onion, carrot, and celery. Sauté for 5–7 minutes until the vegetables begin to soften. Stir in the minced garlic, thyme, and rosemary, cooking for another minute.
3. Return the chicken to the pot and pour in the chicken broth. Bring to a boil and reduce the heat. Simmer for 15 minutes, allowing the flavors to meld together.
4. Stir in the quinoa and cook for an additional 15–20 minutes or until the quinoa is tender and has absorbed most of the liquid.
5. Add the frozen peas and let them warm through for 2–3 minutes.
6. Season with salt and black pepper to taste and garnish with fresh parsley before serving.

This chicken and quinoa stew is packed with protein and rich, hearty flavors. The blend of vegetables and aromatic herbs adds depth, while the quinoa provides a satisfying, slightly nutty texture. Ideal for a lazy Sunday afternoon, this dish is filling and full of nutrients, making it both nourishing and comforting.

Spiced Chickpea and Kale Stew

A robust, vegan-friendly stew that’s packed with protein-rich chickpeas and earthy kale, all infused with warm spices for a satisfying gluten-free meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• 1 tsp smoked paprika
• 1 can chickpeas (15 oz), drained and rinsed
• 2 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 2 cups chopped kale or Swiss chard
• Salt and black pepper to taste
• 1 tbsp tahini (optional)
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook for another minute.
2. Add the cumin, coriander, turmeric, and smoked paprika, and stir for 1–2 minutes to toast the spices and enhance their flavors.
3. Add the chickpeas, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, allowing the flavors to combine.
4. Stir in the chopped kale and cook for 5–7 minutes until the greens are tender and slightly wilted.
5. Season with salt and black pepper to taste. For a creamier texture, swirl in tahini before serving.
6. Serve hot with a lemon wedge on the side for a refreshing contrast.

This stew is a perfect balance of hearty and healthy, with chickpeas providing protein and fiber, while kale adds nutrients and a satisfying green crunch. The spices infuse the broth with depth and warmth, making it ideal for a cozy Sunday. The tahini adds a subtle richness, creating a wonderful contrast to the zest of lemon, elevating the dish’s flavors even further.

Lentil and Vegetable Stew

This wholesome stew is a nourishing blend of earthy lentils and a medley of vegetables, perfect for a gluten-free and hearty Sunday meal. It’s rich in protein, fiber, and essential vitamins, making it both satisfying and nutritious.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, peeled and diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup green or brown lentils, rinsed and drained
• 4 cups vegetable broth
• 1 can diced tomatoes (14 oz)
• 1 tsp ground cumin
• 1 tsp paprika
• ½ tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until soft. Add the garlic and cook for an additional minute.
2. Add the carrot, bell pepper, and zucchini, and sauté for 5 minutes until they begin to soften.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, paprika, and thyme. Bring to a boil, reduce the heat, and simmer for 25–30 minutes, or until the lentils are tender.
4. Season with salt and black pepper to taste and garnish with fresh parsley before serving.

This lentil and vegetable stew is perfect for a nourishing Sunday meal, combining hearty lentils with fresh vegetables and aromatic spices. It’s a comforting dish that’s full of flavor and texture. The earthy flavors of the lentils and the subtle sweetness of the vegetables make every spoonful satisfying. A garnish of parsley adds a burst of freshness, completing the stew with a delightful finish.

Beef and Mushroom Stew

A rich and comforting gluten-free stew, this recipe brings together tender beef chunks and mushrooms in a deep, savory broth. Perfect for a cozy Sunday dinner, it’s full of flavor and protein to keep you warm and satisfied.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat, cut into bite-sized pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 2 tbsp tomato paste
• 3 cups beef broth (gluten-free)
• 1 cup red wine (optional)
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 tbsp gluten-free flour or arrowroot powder for thickening
• Salt and black pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef pieces and sear until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for 1 minute. Stir in the mushrooms and cook until they release their moisture and become golden, about 5–7 minutes.
3. Stir in the tomato paste and cook for 2 minutes to deepen the flavors. Add the beef broth, red wine (if using), thyme, and rosemary. Return the beef to the pot and bring to a boil.
4. Reduce the heat and simmer for 1.5–2 hours, or until the beef is tender and the broth is rich and flavorful.
5. To thicken the stew, stir in the gluten-free flour or arrowroot powder and cook for an additional 5 minutes.
6. Season with salt and black pepper to taste and garnish with fresh thyme before serving.

This beef and mushroom stew is perfect for when you need something hearty and filling. The combination of tender beef, earthy mushrooms, and a deeply flavored broth creates a dish that feels like a hug in a bowl. The addition of wine enhances the complexity of the broth, while the gluten-free thickening ensures the stew is rich without being heavy. Serve this on a Sunday evening for a satisfying, comforting meal.

Spicy Pumpkin and Chickpea Stew

This stew is a vibrant and slightly spicy combination of pumpkin and chickpeas in a rich, spiced broth. It’s gluten-free, warming, and perfect for an autumn or winter Sunday dinner, offering a delightful blend of flavors and textures.

Ingredients:

• 2 tbsp coconut oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 cups cubed pumpkin or butternut squash
• 1 can chickpeas (15 oz), drained and rinsed
• 1 can coconut milk (13.5 oz)
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• ½ tsp chili flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in the garlic and grated ginger, cooking for another minute.
2. Add the cubed pumpkin or butternut squash to the pot and cook for 5 minutes, stirring occasionally.
3. Stir in the chickpeas, coconut milk, vegetable broth, cumin, cinnamon, and chili flakes. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the pumpkin is soft and the flavors meld.
4. Season with salt and black pepper to taste and garnish with fresh cilantro before serving. Serve with lime wedges for an added hint of acidity.

This spicy pumpkin and chickpea stew is perfect for a Sunday meal that combines warmth and comfort with a touch of exotic flair. The richness of the coconut milk adds a luxurious texture, while the pumpkin provides a natural sweetness that pairs perfectly with the heat from the chili flakes. The chickpeas offer a hearty texture and protein, making the stew filling and satisfying. A touch of lime and fresh cilantro elevate the dish with a refreshing brightness.

Turmeric Chicken and Cauliflower Stew

This gluten-free stew is a perfect combination of tender chicken, cauliflower, and aromatic spices, making it an ideal dish for a cozy Sunday meal. The earthy flavor of turmeric adds a beautiful color and subtle warmth, while the cauliflower creates a light and satisfying texture.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 medium cauliflower, cut into florets
• 1 can coconut milk (13.5 oz)
• 3 cups chicken broth (gluten-free)
• 1 cup frozen peas
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and sauté until lightly browned. Remove from the pot and set aside.
2. Add the chopped onion to the pot and sauté for 3–4 minutes until translucent. Stir in the garlic, turmeric, cumin, and paprika, cooking for another minute to release the spices’ aromas.
3. Add the cauliflower florets, coconut milk, and chicken broth. Bring to a boil, reduce the heat, and simmer for 15–20 minutes or until the cauliflower is tender.
4. Return the chicken to the pot and stir in the frozen peas. Simmer for another 5 minutes until the chicken is cooked through and the peas are warm.
5. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and a wedge of lemon for a refreshing touch.

This turmeric chicken and cauliflower stew is an ideal comfort dish that’s light yet rich in flavor. The turmeric adds warmth and a gentle earthiness that pairs well with the coconut milk’s creaminess. The tender chicken and hearty cauliflower create a satisfying meal perfect for a Sunday. Garnishing with cilantro and lemon enhances the dish with a burst of freshness and brightness.

Spicy Tomato and Shrimp Stew

A bold and flavorful stew, perfect for seafood lovers, with plump shrimp and a rich tomato base, spiced with a touch of heat for added depth. This gluten-free dish is perfect for a Sunday dinner that’s both easy to make and full of vibrant flavors.

Ingredients:

• 2 tbsp olive oil
• 1 lb large shrimp, peeled and deveined
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes (14 oz)
• 1 cup chicken or vegetable broth (gluten-free)
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until translucent. Stir in the garlic and cook for another minute.
2. Add the diced tomatoes and cook for 3–4 minutes until they begin to break down. Stir in the chicken or vegetable broth, smoked paprika, cayenne pepper, and oregano. Bring to a boil, then reduce the heat and simmer for 10 minutes.
3. Add the shrimp to the pot and cook for 4–5 minutes until they turn pink and are cooked through.
4. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley and a wedge of lemon on the side for an added pop of brightness.

This spicy tomato and shrimp stew is perfect for a Sunday meal with a bit of a kick. The tender shrimp soak up the rich, spiced tomato broth, creating a dish that’s both flavorful and satisfying. The smoked paprika and cayenne pepper add warmth and depth, balanced by the freshness of parsley and a squeeze of lemon for a zesty contrast.

Moroccan-Inspired Chickpea and Sweet Potato Stew

A hearty, vegan, and gluten-free stew that’s packed with warm Moroccan spices, sweet potatoes, and protein-rich chickpeas. This stew is perfect for those looking for a vibrant and comforting dish to enjoy on a Sunday evening.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large sweet potato, peeled and diced
• 1 can chickpeas (15 oz), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 1 cup vegetable broth
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Chopped pistachios (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the diced sweet potato to the pot and cook for 3–4 minutes. Sprinkle in the cumin, cinnamon, coriander, and cayenne pepper, and cook for another minute to release the spices’ aromas.
3. Pour in the chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potato is tender.
4. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and a sprinkle of chopped pistachios for added texture and flavor.

This Moroccan-inspired chickpea and sweet potato stew is a hearty and flavorful dish with an aromatic blend of spices. The sweet potatoes provide a natural sweetness that contrasts beautifully with the savory chickpeas and the warm spices. Garnishing with cilantro and pistachios adds a lovely touch of freshness and crunch, making this a standout Sunday stew.

Chicken and Spinach Stew

This hearty and nutrient-rich chicken and spinach stew is an ideal gluten-free dish for a Sunday dinner. It’s packed with lean protein, fresh vegetables, and aromatic flavors that make it a comforting and satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, sliced
• 2 cups fresh spinach, roughly chopped
• 4 cups chicken broth (gluten-free)
• 1 cup coconut milk
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken pieces and sear until browned on all sides. Remove from the pot and set aside.
2. Add the chopped onion to the pot and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 minute.
3. Add the sliced carrots and cook for 3–4 minutes. Pour in the chicken broth, coconut milk, thyme, and paprika. Bring to a boil, then reduce the heat and simmer for 15 minutes, or until the carrots are tender.
4. Return the chicken to the pot and stir in the chopped spinach. Cook for another 5–7 minutes until the chicken is cooked through and the spinach has wilted.
5. Season with salt and black pepper to taste. Serve with lemon wedges on the side for a touch of acidity.

This chicken and spinach stew is perfect for a Sunday dinner that’s both nourishing and comforting. The tender chicken and sweet carrots are balanced by the earthy flavors of the spinach and the creamy coconut milk, creating a rich and hearty broth. A squeeze of lemon enhances the flavors, giving it a refreshing and bright finish.

Gluten-Free Italian Sausage and White Bean Stew

This gluten-free Italian sausage and white bean stew is a warm, hearty, and comforting dish that’s perfect for a Sunday. The flavors of the sausage and the creamy white beans come together with herbs and tomatoes to create a satisfying, protein-packed stew.

Ingredients:

• 2 tbsp olive oil
• 1 lb gluten-free Italian sausage, casings removed and crumbled
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can white beans (15 oz), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 3 cups chicken or vegetable broth (gluten-free)
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the crumbled sausage and cook until browned and cooked through. Remove the sausage and set it aside, leaving some drippings in the pot.
2. Add the chopped onion to the pot and sauté for 4–5 minutes until translucent. Stir in the minced garlic and cook for another minute.
3. Pour in the white beans, diced tomatoes, chicken or vegetable broth, oregano, basil, and red pepper flakes (if using). Bring to a boil, then reduce the heat and simmer for 20–25 minutes to let the flavors meld.
4. Return the cooked sausage to the pot and simmer for another 5 minutes. Season with salt and black pepper to taste.
5. Serve hot, garnished with fresh parsley and a sprinkle of Parmesan cheese, if desired.

This Italian sausage and white bean stew is a rich and hearty dish with bold, comforting flavors. The combination of spicy sausage and creamy white beans, along with the fresh herbs, creates a filling stew perfect for a Sunday meal. The addition of Parmesan adds an extra layer of savory depth, making it a dish everyone will love.

Roasted Butternut Squash and Chickpea Stew

This gluten-free stew is a perfect blend of sweet and savory, with roasted butternut squash and protein-packed chickpeas simmered in a rich, spiced broth. It’s ideal for a cozy and nourishing Sunday dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and black pepper to taste
• 1 tbsp coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can chickpeas (15 oz), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 3 cups vegetable broth
• 1/2 tsp cumin
• 1/2 tsp paprika
• Fresh cilantro for garnish
• Greek yogurt or coconut yogurt for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp of olive oil, ground cinnamon, nutmeg, salt, and black pepper. Spread on a baking sheet in a single layer and roast for 25–30 minutes, or until tender and caramelized.
2. In a large pot, heat the remaining olive oil and coconut oil over medium heat. Add the chopped onion and sauté for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute.
3. Add the roasted butternut squash, chickpeas, diced tomatoes, vegetable broth, cumin, and paprika to the pot. Bring to a boil, then reduce the heat and simmer for 15–20 minutes.
4. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and a dollop of Greek or coconut yogurt for a creamy finish.

This roasted butternut squash and chickpea stew is a delightful Sunday dish, balancing the sweetness of the squash with the hearty texture of the chickpeas. The combination of warm spices adds depth to the broth, making it rich and comforting. A touch of yogurt provides a cooling contrast that makes each bite even more satisfying.

Beef and Vegetable Stew

A hearty beef and vegetable stew that’s naturally gluten-free and perfect for a cozy Sunday meal. Tender beef, fresh vegetables, and a rich, savory broth make this dish a comforting classic.

Ingredients:

• 2 tbsp olive oil
• 1 lb beef stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and cut into chunks
• 2 potatoes, peeled and cubed
• 1 cup celery, sliced
• 2 cups beef broth (gluten-free)
• 1 can diced tomatoes (14 oz)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the beef cubes and brown on all sides. Remove the beef and set aside.
2. In the same pot, add the chopped onion and sauté for 4–5 minutes until translucent. Stir in the garlic and cook for another minute.
3. Return the beef to the pot and add the carrots, potatoes, and celery. Pour in the beef broth and diced tomatoes. Add the thyme and rosemary. Bring to a boil, then reduce the heat and simmer for 1–1.5 hours, or until the beef is tender and the vegetables are cooked through.
4. Season with salt and black pepper to taste. Serve hot, garnished with fresh parsley.

This beef and vegetable stew is a comforting and fulfilling dish that’s perfect for a Sunday meal. The combination of tender beef and hearty vegetables in a rich, savory broth makes this stew ideal for warming up on a chilly day. Fresh parsley adds a burst of color and brightness to each serving.

Lentil and Spinach Stew

A protein-packed, gluten-free lentil and spinach stew with deep flavors and a satisfying texture. It’s a great option for those seeking a meatless, nutrient-dense Sunday dish.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups dried green or brown lentils, rinsed
• 1 can diced tomatoes (14 oz)
• 4 cups vegetable broth (gluten-free)
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cups fresh spinach, roughly chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until it becomes translucent. Stir in the garlic and cook for 1 minute.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, turmeric, paprika, and cayenne pepper (if using) to the pot. Bring to a boil, then reduce the heat and simmer for 25–30 minutes, or until the lentils are tender.
3. Stir in the chopped spinach and cook for an additional 5 minutes until the spinach has wilted. Season with salt and black pepper to taste.
4. Serve hot, with a lemon wedge on the side for a touch of acidity.

This lentil and spinach stew is perfect for a hearty yet healthy Sunday meal. The rich blend of spices gives the dish a warm, earthy flavor, while the fresh spinach adds color and nutrients. A squeeze of lemon brightens the flavors, making it even more delicious.

Spicy Sweet Potato and Black Bean Stew

A flavorful, gluten-free stew that blends the sweetness of sweet potatoes with the hearty texture of black beans. This dish is perfect for those looking for a balanced, satisfying Sunday meal.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and cubed
• 1 can black beans (15 oz), drained and rinsed
• 1 can diced tomatoes (14 oz)
• 3 cups vegetable broth (gluten-free)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• Fresh cilantro for garnish
• Avocado slices for serving (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and sauté for 4–5 minutes until soft. Stir in the garlic and cook for another minute.
2. Add the cubed sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, cinnamon, and smoked paprika to the pot. Stir well and bring to a boil.
3. Reduce the heat and let the stew simmer for 25–30 minutes, or until the sweet potatoes are tender and the flavors meld together.
4. Season with salt and black pepper to taste. Serve hot, garnished with fresh cilantro and avocado slices for a creamy touch.

This spicy sweet potato and black bean stew is a delightful combination of flavors and textures. The sweet and slightly spicy broth pairs perfectly with the tender sweet potatoes and protein-rich black beans. Fresh cilantro and avocado provide a refreshing contrast, making this stew a perfect Sunday meal that’s both nourishing and satisfying.

Note: More recipes​ are coming soon!