Prep 5 mins
Cook 45 mins
From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.
- 1 tablespoon olive oil
- 2 onions, diced
- 4 garlic cloves, minced
- 2 cups green lentils, washed and drained
- 4 cups vegetable broth or 4 cups water
- 1⁄2 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon coarse salt
- 1⁄2 teaspoon pepper
- 12 baby turnips, about 1 1/2 inches in diameter
- 12 small carrots
- 6 green onions
- 2 cups shelled peas or 2 cups frozen peas
- In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
- Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
- Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
- Add turnips and carrots to saucepan and cook 10 minutes.
- Add peas and green onions and cook for 5 minutes more.
This was a good vegetarian meal. We really liked the addition of fresh peas and green onions which perked up the stew. I had to add more of all the seasonings at the end to make it flavorful enough for us.
Delish and very easy to make. I used black beluga lentls and they were striking with the orange of the carrots and the green of the peas. I accidently added to much salt, but that was my fault not the recipe. The seasonings were right on, though I'd probably add the parsley closer to the end so that it doesn't all cook away. I cooked the stew a bit longer until all the veggies were cooked. Thanks for posting. Made for the vegetarian swap.