Lentil Stew
Here is a hearty stew to warm you up. And it is super easy. I just threw all of the ingredients into a large saucepan starting with the lentils and water, while I chopped everything else up. Lentils lend a good earthy flavor to this stew. Be sure and remove the bay leaves before serving.
Ingredients:
1/2 cup Red Lentils (these will basically dissolve giving the soup a creamy texture)
1 and 1/2 cup Green Lentils
4-5 cups water
1/4 cup diced onions, plus another 1/4 cup for sprinkling on the top before serving
1 large carrot diced
1 large rib of celery diced
1/2 cup of frozen peas
handful of chopped spinach
1 med white potato diced (I used a mix of red, white, and purple)
1 can diced tomatoes (I used Rotel mild)
1 cup frozen corn
2 Vegetable Bouillon cubes
1 tsp minced garlic
1/2 tsp Liquid Smoke
2 bay leaves
S&P to taste
Combine all ingredients in one large saucepan. I started with the lentils and water in first while I cut up the veggies so they had a little head start. Stir well and bring to a boil, then cover and turn heat down to a low simmer. Stir occasionally and add water as needed, simmer for about 45 minutes until everything is good and tender. I like to serve this with some freshly diced onions on the top. Enjoy! This makes 6 servings, approx 258 calories ea..
You could easily make this in an electric pressure cooker in about 10-15 high pressure.
Here is a hearty stew to warm you up. And it is super easy. I just threw all of the ingredients into a large saucepan starting with the lentils and water, while I chopped everything else up. Lentils lend a good earthy flavor to this stew. Be sure and remove the bay leaves before serving.
Ingredients:
1/2 cup Red Lentils (these will basically dissolve giving the soup a creamy texture)
1 and 1/2 cup Green Lentils
4-5 cups water
1/4 cup diced onions, plus another 1/4 cup for sprinkling on the top before serving
1 large carrot diced
1 large rib of celery diced
1/2 cup of frozen peas
handful of chopped spinach
1 med white potato diced (I used a mix of red, white, and purple)
1 can diced tomatoes (I used Rotel mild)
1 cup frozen corn
2 Vegetable Bouillon cubes
1 tsp minced garlic
1/2 tsp Liquid Smoke
2 bay leaves
S&P to taste
Combine all ingredients in one large saucepan. I started with the lentils and water in first while I cut up the veggies so they had a little head start. Stir well and bring to a boil, then cover and turn heat down to a low simmer. Stir occasionally and add water as needed, simmer for about 45 minutes until everything is good and tender. I like to serve this with some freshly diced onions on the top. Enjoy! This makes 6 servings, approx 258 calories ea..
You could easily make this in an electric pressure cooker in about 10-15 high pressure.