Budget Friendly & Delicious Lentil Stew

By srumbel

For those of us who love dried legumes, lentils are the eighth wonder of the world. They are protein rich, inexpensive, hearty and filling, and extremely versatile when it comes to cooking. But what sets them apart from other members of the legume family is the game changer for me – cooking time. Those who are used to cooking other dried legumes are used to overnight soaking, day long cooking times, and lots of waiting around. Dried lentils are a true anomaly because they require no soaking and can be ready to eat in as little as 15 minutes. No, that is not a type-o.
This stew is delicious on it’s own but even better with a side of thick, toasted and buttered bread. I usually make a double batch and freeze individual servings for protein packed lunches later. I hope you get to try out this recipe soon and if you aren’t already familiar with the convenience and flavor of lentils, make it a point to introduce yourself and your family!
from southernplate.com

Ingredients

• 1 cup whole green lentils
• 8 cups chicken broth
• 6 ounces tomato paste
• 12 ounce bag vegetable soup mix (try to get the one with okra in it)
• small onion, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon paprika
• 1 ounce envelope Italian dressing mix

Preparation

Step 1

Rinse lentils with water and place in a medium sized stock pot. Add broth and bring just to a boil, then reduce heat and simmer until lentils are tender, about fifteen minutes.

Add all other ingredients. Return to a boil, reduce heat again, and simmer until thickened, stirring from time to time.