Trinket's Vegetable Garden Stew With Lentils

Submitted by Penny Stettinius

"This is what you need if you have a garden full of vegetables to use up, can't decide what to cook, or if you need to feed a cold! Really this is a dish where anything goes, add chicken, spinach, mushrooms, tomatoes, basil; OR use vegetable broth for a vegetarian meal and serve over brown rice with a drizzle of olive oil with a big corn bread on the side."

 

• Ready In: 2hrs 30mins
• Ingredients: 16
• Serves: 6-8

ingredients

• 1 1⁄2 cups lentils
• 4 cups chicken broth
• 1 -2 cup water
• 1 onion, chopped
• 3 carrots, quartered and sliced
• 1 red bell pepper, chopped
• 1 large zucchini, quartered and sliced
• 1 bunch parsley, chopped
• 1 cup green beans, chopped
• 3 garlic cloves, chopped
• 1⁄4 cup sofrito sauce
• 1 tablespoon oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• salt and pepper
• Tabasco sauce

directions

1. Wash and sort lentils and place in a large pot with the chicken broth.
2. Bring to a boil, stir and lower the heat to a simmer.
3. Add all other ingredients, stirring occasionally for 2 hours.
4. If you need to add more liquid use water.
5. Taste and season as needed with salt, pepper, and Tabasco.