Suzie's Q

Lentil Stew with Vegetables

Print Version

 

• 1 lb                Dried lentils

• 1 lrg               Onion, chopped

• 3 cloves         Garlic, minced

• 2 T                Olive oil

• 4 1/2 C          Vegetable broth

• 2 ribs             Celery, diced

• 2                    Carrots, diced

• 1 small            Turnip, peeled and diced

• 1                     Zucchini, diced

• 1/2                 Green pepper, diced

• 1/4 C              Parsley, fresh, minced

• 1                     Bay leaf

• 1 T                 Oregano, fresh, minced or 1 t dried

• 1 t                   Salt

• 1/2 t                Black pepper, fresh

• 1/4 t                Cayenne

 

Rinse and sort lentils.  In a medium sauté pan, sauté onion and garlic in oil until tender but not brown.  Place in a large, heavy sauce pan with lentils and broth.  Bring to a boil, cover and simmer for 20 minutes.  Add vegetables and seasonings.  Bring back to a simmer, cover, and cook about 15 minutes or until the vegetables are tender and most of the liquid has been absorbed.  If stew gets too dry or sticks to the pan, add additional vegetable broth.

 

 

Yield:  8 - 10 servings

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