Prep 15 mins
Cook 45 mins
This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious!
- 1 cup dry lentils
- 3 1⁄2 cups chicken broth (I use College Inn)
- 1 (14 1/2 ounce) canof peeled Italian tomatoes (cut up)
- 1 cup peeled chopped potato
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery (optional)
- 1 tablespoon dried parsley
- 1 tablespoon dried basil (crushed)
- 1 garlic clove (minced)
- 1 dash pepper
- Rinse and drain the dry lentils.
- In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
- Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
This was really tasty and I'm not even a huge lentil fan! I'm vegetarian so I used water and vegetable bouillon cubes instead of chicken broth and used Italian seasoning instead of the parsley and basil. Next time I think I will use a little less lentils and more root vegetables.
Seriously amazing flavor AND a hearty vegetarian stew in one! I served the stew with a drizzle of olive oil - the olive oil helps the body pick up and process the lycopene in the tomatoes. Then again, the stew's minimal fat content is also a fabulous excuse to make a homemade bread and serve with a generous slather of organic butter. YUM! This one-pot meal will definitely be placed into regular rotation in my household... have already squirreled away left overs in the freezer and am eagerly awaiting the next cold day. Thank you for a fantastic, tasty and filling stew!
Easy and very tasty. Since we are vegetarians I used vegetable broth and, as per comments, doubled the carrots, onions and potato. Had no parsley and added some extra garlic. Don't omit the basil. It takes a while to simmer but it's still an easy weeknight meal. Highly recommended.