Red Lentil Stew
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 3 carrots, sliced
- 2 garlic cloves, minced
- 1 bay leaf
- 1 (14 ounce) can petite diced tomatoes
- 2 teaspoons italian seasoning
- 8 cups water
- 1 cup dried red lentils
- 3 cups kale or 3 cups spinach, thinly sliced
- 2 tablespoons vinegar
- salt & pepper
directions
- Heat olive oil in large stockpot over medium-high heat. Add onion, carrots and celery and saute for 5 minutes or until onion is tender and fragrant. Add garlic and saute for another minute. Add bay leaf, italian seasoning, tomatoes, water and lentils. Bring to a boil, then reduce to a simmer and cook for approximately 45 minutes to an hour or until lentils are tender. Just before serving, add vinegar and greens and cook just until greens wilt.
- One could also add mushrooms, potatoes, green beans, etc to suit individual tastes. Excellent served with crusty bread!
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Reviews
-
Quite good stuff -- I just made this and was pleased that the recipe did not require any fancy grocery-store trips. I used vegetable broth for half of the water. I wanted potatoes as suggested but was out, so I threw in two cups leftover rice at the end (since I prefer thick stews). Also tried a little crushed red pepper; the flavor was pretty mild. Thanks.
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Very tasty stew. The only changes I made was to use 1 teaspoon olive oil, half chicken broth for the water and 1/2 cup of red lentils since I'm watching calories. I had just bought a bag of chopped kale and was glad to use it in this recipe although for me it needed to cook a bit more than wilted. Spinach would have been great wilted, think I'll give that a try next time. Thanks for posting JJR.