07 December 2009

Lentil stew

1 large onion, diced
2 large carrots, diced
5 cloves of garlic, minced
2 tbs olive oil
1 796 mL/28 oz can diced tomatoes (I do seasoned kind, but go plain for less salt)
2 cups vegetable broth
2 cups dried green lentils, soaked overnight
1/2 tsp salt
Fresh pepper

Dried lentils must be soaked overnight and will produce significantly more than 2 cups of lentils in the end.

Heat oil in the bottom of a large pot. Add onion and carrot and cook until onion softens, then add garlic. Add can of tomatoes (with fluid), bring to a boil. Add lentils and broth, bring to a boil, and then let simmer for an hour or so at a lower temperature. Add salt and pepper to taste.

Sautee a diced veggie sausage (Spicy Italian), add to individual serving. Also good with a small amount of cooked large shell pasta.

Freezes well, but I generally avoid freezing cooked pasta or anything soy. Best to make those fresh each time.

No comments:

Post a Comment