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Lentil Stew

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Ingredients

  • 1/2 teaspoon garlic powder
  • 2 celery stalks diced
  • 1/2 teaspoon paprika
  • 1 carrot sliced
  • 1/2 teaspoon fine sea salt
  • 2 potatos, cut into chunks
  • 1/4 teaspoon ground cumin
  • 1/4 cup shoyu
  • 1/4 teaspoon dried oregano
  • 5 cups vegetable broth
  • 1/2 teaspoon dried basil
  • 3 tomatoes, cut into chunks
  • 2 tablespoons olive oil
  • 1 1/2 cups brown lentils
  • 2 cloves garlic, finely chopped
  • 2 slices of your fav. bread cubed
  • 2 lg onions, cut into chunks

Details

Preparation

Step 1

Combine the garlic powder, paprika, salt, cumin, oregano and basil in a small bowl. Heat the oil in a large soup pot (you’ll be adding a lot of liquid later, so make sure it’s big enough) over medium-high heat, and add garlic, onion, celery, carrot, and potato. Stir in half of the seasoning misture and the shoyu. Cook, stirring frequently for 7 minutes or until the onions are tender.

Add 1 cup of water, the broth, tomatoes and lentils. Bring to a boil over high heat, then reduce the heat and simmer with the lid askew for 30 minutes. Add the remaining seasoning mixture, and cook for 20 minutes longer or until the lentils are soft. Meanwhile, pan-roast the cubed bread in a dry skillet until nice and toasted. Ladle stew into bowls, and garnish with croutons and a drizzle of olive oil.

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