Lentil Stew

February 27, 2019

Make it and they will like it! A good handful of students thought that they would not like this lentil soup but they did! It definitely has a lot of flavor.

 

Lentil Stew  4 servings

 

 

2/3 cup dried lentils

3 cups vegetable stock

1 tsp. salt

2 T. olive oil

1 cup chopped onions

2 cloves garlic, minced

a pinch of cayenne

1 bay leaf

3 T. chopped fresh parsley

1 cup canned diced tomatoes

3 T. tomato paste

½  t. dried rosemary

s & p to taste

1 ½ cups stemmed, cleaned and coarsely chopped fresh spinach

 

Directions:

 

  1. Rinse the lentils. Place in large sauce pot with the vegetable stock and bring them to a boil. Reduce the heat and simmer, covered while the base of the soup is prepared.

  2. Meanwhile, in another pot, heat the olive oil and sauté the onions in it until translucent. Add the garlic, cayenne, bay leaves. Stir the mixture on medium heat until the onions are lightly browned. About 3 - 5 minutes.

  3. Mix in the parsley and tomatoes and tomato paste.

  4. Pour the lentils and their liquid into the soup pot with the onions. Add the rosemary and continue to simmer the soup for 15 minutes or until the lentils are tender. Remove bay leaves. Add s&p to taste

  5. Just before serving, stir in the fresh spinach leaves and let wilt in the hot soup. Garnish with more fresh parsley and serve with crusty bread.

 

 

 

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