By Cindy Lynn on March 03, 2003
"My kids have been hounding me to write down some of my 'creations', so this recipe is a result of that 'pressure'... ;-) If you decide to use beef or venison, be sure to throw in a bay leaf. Feel free to experiment with some of your favorite spices/herbs. I may try this with chicken one of these days too. A nice crusty bread goes well with this."
Serving Size: 1 (385 g)
Servings Per Recipe: 6
"I had a hard time posting how many stars for this recipe. I found the pork to get very tough. I do wish I used Beef or maybe even chicken! I did add 3 ears of fresh white corn. Cut off the husks. No need for all the water I used only 3 1/2 cups. Added parsley,bay leaf, oregano. Lentils is what caught my eye to this recipe. Skip the meat and it`s a five star recipe!I let this simmer while watching a movie so the meat just didn`t do it for me.The flavors are so outstanding I would have rated 5 but the meat wanted me to rate it 3 star so came about 4 stars for this recipe."
"I made this stew today with lean stew meat. It is very flavorful and definitely hearty. Although I didn't add the lentils, as I didn't have any, it was extremely tasty on a wet and cool Spring afternoon. I let the meat cook for several hours so it was fork tender. Thank you Cindy for a lovely recipe."
"I did not have any problems with the stew itself. The meat texture was fine. On it's own I would rate this a four star, however, I would like to note that it's not very well organized, and there are no instructions on when to add the tomato sauce. I wish we had half stars, I really don't think this deserves a 3."