Lentil Stew

Lentil Stew
Lentil Stew

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    Tsp garlic powder

  • 1/2

    Tsp Paprika

  • 1/2

    Tsp Ground Cumin

  • 1/4

    Tsp Dried Basil

  • 2

    Tbsp Olive Oil

  • 2

    Cloves Garlic, finely chopped

  • 2

    Lg Onions cut into chunks

  • 2

    Celery Salks, diced

  • 1

    Carrot, sliced

  • 1

    Potato, cut into chunks

  • 1/2

    Cup Shoyu

  • 5

    Cup Veg. Broth

  • 3

    Tomotoes, cored and cut into chunks

  • 1 1/2

    Cup Brown Lentils

  • 2

    Slices of favoret bread, cubed

  • Extra Virgin Olive oil

Directions

Combine, garlic powder, paprika, cumin and basil in a small bowl. Heat oil in large soup pot over medium-high heat(you will be addding liquid later so make sre it is big enough). Add garlic, onion, celery, carrot and potato. Stir in half the seasoning mix and Shoyu. Cook, stirring frequently for 7 minutes until onions are tender. Add 5 cups of water, broth, tomatoes and lentils. Bring to a boil over high heat, then reduce heat and simmer with lid askew for 30 minutes. Add remaining seasioning mixture and cook for 20 minutes longer or until lentils are soft. Meanwhile, pan roast the cubed bread in a dry skillet until nice and toasted. Ladle stew into the bowls and garnish with bread cubes and drizzle of olive oil.

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