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Herbed Lentil Vegetable Stew

Veggie.Lover's picture
Ingredients
  Dry lentils 1 1⁄2 Cup (24 tbs)
  Water 4 Cup (64 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Onion 1 Medium, chopped to make 1/2 cup
  Green pepper 1 Small, chopped to make 1/2 cup
  Stalk celery 1 , chopped to make 1/2 cup
  Worcestershire sauce 1 Tablespoon
  Salt 2 Teaspoon
  Dried thyme 1 1⁄2 Teaspoon, crushed
  Dried oregano 1 Teaspoon, crushed
  Bottled hot pepper sauce 3 Drop
  Carrots 2 Medium, chopped to make 1 cup
  Water 2⁄3 Cup (10.67 tbs)
  Bulgur wheat 1⁄3 Cup (5.33 tbs)
  Salt 1 Dash
  Shredded cheddar cheese 6 Ounce (1 1/2 Cups)
  Shelled sunflower seeds 6 Tablespoon
Directions

Rinse lentils.
In a saucepan combine lentils, the 4 cups water, undrained tomatoes, the onion, green pepper, celery, Worcestershire sauce, 2 teaspoons salt, thyme, oregano, and hot pepper sauce.
Bring mixture to boiling; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
Stir carrots into the lentil mixture.
Bring to boiling, stirring constantly.
Reduce heat and simmer, covered, about 30 minutes more, stirring occasionally.
Using the back of a spoon, slightly mash the lentils.
Meanwhile, combine remaining water with bulgur and dash salt.
Bring to boiling; reduce heat and cover.
Simmer for 15 minutes.
To serve, mound some of the bulgur on each portion of lentil stew.
Sprinkle each serving with 1/4 cup of the cheese and 1 tablespoon of the sunflower seed.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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