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Lentil Stew

Ingredients
  Butter 1 Ounce
  Carrot 1 , peeled and diced
  Leeks 1 , finely sliced
  Celery stalks 2 , finely sliced
  Onion 1 , peeled, finely chopped
  Canned tomatoes 14 Ounce (1 can)
  Stock 1⁄4 Pint
  Salt To Taste
  Freshly ground black pepper To Taste
  Freshly chopped parsley 1 Teaspoon
  Lentils 1⁄2 Pound
Directions

MAKING
1) In a saucepan, melt the butter and sauté carrot, leeks, celery and onion until soft.
2) Stir in tomatoes, stock, parsley, lentils and seasoning until well mixed. 3) Put the lid on and simmer for 1 to 1 1/2 hours or until the lentils are cooked.
4) If you wish to freeze the dish, then do so at this stage. Place the cooled lentil mixture in plastic container.
5) Seal, label and freeze the container.

SERVING
6) Serve hot garnished with chopped parsley if desired.
7) If using the frozen lentil mixture, thaw at room temperature for 2 to 3 hours.
8) In a saucepan, reheat gently over the stove, stirring occasionally.
9) Serve as mentioned in step 6.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Simmering
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Cook Time: 
90 Minutes
Servings: 
4

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