Lentil Stew

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* Exported from MasterCook *

 

Lentil Stew

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Soups & Stews

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons olive oil -- preferably extra

virgin

1 medium onion -- chopped

2 carrots -- peeled and thinly

sliced

1 large celery rib -- thinly sliced

2 cloves finely chopped garlic

3 cups defatted lower-sodium vegetable broth

1 1/2 cups dried green or brown lentils -- rinsed and picked

over

1 can stewed tomatoes with juice -- (16 ounces)

1 bay leaf -- broken in half

1/2 teaspoon salt

2 cups water

1 1/2 teaspoons chopped fresh rosemary

1 1/2 teaspoons chopped fresh sage

2 teaspoons balsamic vinegar

Freshly ground black pepper and salt to

taste

 

Heat oil in medium-large saucepan. Add the onion, carrot and celery and cook

over medium heat, stirring occasionally, until they begin to soften, about 5

minutes. Add the garlic and cook, stirring for 1 minute.

 

Add the broth, lentils, tomatoes, bay leaf, salt and 2 cups of water. Bring to a

boil, breaking the tomatoes into chunks with side of spoon if necessary. Reduce

the heat to low, and cook, covered, until the lentils are tender but retain

their shape, about 30 minutes. (Green lentils usually take about 15 minutes

longer to soften.) Uncover, stir in rosemary and sage, and simmer until the

lentils are thickened to a stew-like consistency, 5 to 10 minutes. Discard the

bay leaf. Stir in the vinegar and season with black pepper and salt to taste.

 

 

 

 

 

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