Lentil Stew

  • 1-1/2 cups lentils
  • 1-1/2 quarts of tap water (6 cups)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 15 oz can tomatoes
  • 1 large onion, chopped
  • 1 tablespoon minced garlic
  • 1/2 teaspoon basil (optional)

Get out a large stew pot. Put the lentils in it, and add the water. You can wash the lentils first in a colander if you like, they do sometimes have a little dirt in them, so rinsing them is a good idea. Then put the clean lentils in your big pot (4-quart size) and add the tap water. Bring the lentils to a boil and simmer them on the back of the stove for about an hour. They should be nice and soft, if they aren’t then cook them a little longer, until they taste soft enough to you.

Now get out an iron skillet or another type of frying pan. Heat the olive oil in the skillet over medium high heat. Add the onion and garlic. Quickly saute the onions and garlic until they become tender and translucent. This should only take a couple of minutes. Then add the tomatoes and basil. Bring to a slow boil, and simmer for a few minutes.

Meanwhile, add the salt and pepper to the lentils. When the tomatoes and onions are hot, add them to the pot of lentils. Stir it up and serve. This stew is very hearty. If you already love lentils, then this recipe will probably become a favorite. If you don’t like them yet, then this is a good “get acquainted” recipe. They have a special flavor which puts one in the mind of getting closer to the earth.

Offer hot muffins and celery sticks stuffed with peanut butter on the side.

Like this recipe? Try the split pea dahl next. It’s one of my favorite exotic bean and legume recipes.

The Homemaker’s Hutch Magazine

Homemaker's Hutch February IssueHomemaker's Hutch Magazine

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