Guest guest Posted May 11, 2001 Report Share Posted May 11, 2001 Lentil Stew Copyright 1999 Women.com Networks and Rodale Press, Inc. Lentils are popular in many parts of Europe and throughout the Middle East and India. They're often used as a meat substitute which is exactly how they're used here. To give this stew an extra flavor punch, add some ground dried chili peppers or hot-pepper. Ingredients 7 cups water 1 lb. lentils, sorted and rinsed 1 bay leaf 1/2 tsp salt (optional) 1 large potato, cubed 1 large carrot, thinly sliced 1 medium onion, chopped 1 small green pepper, chopped 1/4 cup tomato paste 4 cloves garlic, minced 1 tsp dried savory 1/4 cup chopped fresh parsley Directions In a large saucepan, combine the water, lentils, bay leaf and salt (if using). Bring to a boil over high heat, then reduce the heat to medium, cover and gently simmer for 10 minutes. Stir in the potatoes, carrots, onions, peppers, tomato paste, garlic and savory. Mix well. Cover and gently simmer, stirring occasionally, for 30 minutes, or until the lentils are tender. Stir in the parsley. Remove and discard the bay leaf. Quote Link to comment Share on other sites More sharing options...
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