Lentil Stew
- Ready In:
- 1hr 35mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1 tablespoon oil (I use broth instead)
- 2 garlic cloves
- 1⁄2 cup chopped onion
- 1⁄2 cup chopped celery (optional)
- 4 -6 cups water (may use broth instead, or add some bouillon cubes)
- 3⁄4 cup lentils
- 1 (28 ounce) can tomatoes, undrained (either use diced tomatoes or cut up a can of whole tomatoes)
- 2 carrots, diced
- 3⁄4 cup brown rice or 3/4 cup barley
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried basil
- 1 teaspoon dried parsley
- 1 bay leaf
directions
- In a large pan, saute celery, onion and garlic in oil (or broth).
- Add water (or broth) and lentils.
- Cook 20 minutes.
- Add tomatoes, rice or barley, carrots and seasonings.
- Simmer 45-60 minutes.
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Reviews
-
I'm so glad you posted this recipe. I wanted to make something healthy for dinner, but didn't expect this to taste as good as it did. I used barley instead of brown rice, tripled the garlic, added cabbage, but follow the recipe other than that. This recipe makes a ton and look forward to eating this for a few lunches. Thanks for posting.
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I like this. I did take some liberties with the vegetables. I used more celery, added some cabbage, and used less tomatoes than the recipe called for. I was afraid that the full amount of tomatoes would make it too tomatoey, but after sampling this, I think you could probably put in the full amount with no problem. A nice, flavorful stew/soup. I don't usually bother with cooking times given in a recipe, so I can't say whether they are accurate or not. Thank you for a nice recipe.
Tweaks
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I'm so glad you posted this recipe. I wanted to make something healthy for dinner, but didn't expect this to taste as good as it did. I used barley instead of brown rice, tripled the garlic, added cabbage, but follow the recipe other than that. This recipe makes a ton and look forward to eating this for a few lunches. Thanks for posting.
RECIPE SUBMITTED BY
Roosie
San Francisco, CA