Italian Lentil Stew

[Guest guest]

This was in my most recent e-issue of Pioneer Thinking and I made it

tonight for dinner. Very tasty & hearty!

Peace,

Diane

 

 

Italian Lentil Stew - Makes 6 servings (about 6 cups).

 

* 1 1/2 Tbsp. extra virgin olive oil

* 8 small red-skinned new potatoes, halved crosswise

* 1 1/2 cups finely chopped onion

* 2 large garlic cloves, finely chopped

* 3/4 cup small brown Italian lentils (or green lentils)

* 1 can (15-oz.) diced tomatoes, including liquid

* 1 bay leaf

* 1 tsp. dried oregano

* Salt and freshly ground black pepper (I didn't add any salt)

* 1/2 cup basil leaves, loosely packed

 

Heat the oil in a medium Dutch oven over medium-high heat. Add the

potatoes, cut side down, and cook until they are browned, 8-10

minutes. Using tongs, remove the potatoes to a plate. (If they stick,

work the tongs under the potatoes to release them.) Set the potatoes

aside.

 

Add the onions to the pot, and sauté for 5 minutes. Mix in the garlic.

Cook until the onions are browned, 8 minutes, stirring often.

 

Add the lentils, tomatoes with their liquid, bay leaf and oregano.

Pour in 3 cups cold water. Bring the stew to a boil, reduce the heat

and simmer, uncovered, for 30 minutes. Add the potatoes, and simmer

until the potatoes and lentils are soft, about 30 minutes, adding 1/2

cup water, if needed. Remove the bay leaf, and season the stew to

taste with salt and pepper.

 

This stew tastes best made the day before it is served. To reheat it,

place the stew in a heavy pot and cook over medium heat, covered,

stirring occasionally, until it is heated through, about 10 minutes.

If the stew is too thick, add some water before heating it.

 

To serve, divide the stew among 4 bowls. Sprinkle on the fresh basil.

 

Per serving: 303 calories, 4 g. total fat (less than 1 g. saturated

fat), 57 g. carbohydrate, 12 g. protein, 11 g. dietary fiber, 108 mg.

sodium.