Hearty Low Calorie Lentil Stew Recipe
Ingredients
1 cup dried lentils, rinsed and sorted
4 cups low sodium beef broth or water
1 medium size yellow onion, chopped
2 cloves garlic, minced
2 large stalks celery, diced
4 medium size carrots, peeled and cut into 1 inch lengths
2 cans low sodium tomatoes, chopped, with their juice
1 teaspoon dried rosemary, crumbled
1/4 teaspoon black pepper
8 small white onions, peeled
2 tablespoons unsalted margarine
1/4 pound small mushrooms, halved
4 medium size all purpose potatoes peeled and cut into 1 inch cubes
Directions
In a 6 quart Dutch oven over moderate heat, bring the lentils, beef broth, yellow onion, garlic, celery, half the carrots, and the tomatoes, rosemary, and pepper to a simmer.
Adjust the heat so that the mixture bubbles slowly, cover, and cook for 35 minutes.
Meanwhile, in a heavy 12 inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 minutes or until lightly browned.
Add the mushrooms and cook, stirring, for 2 to 3 minutes.
Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 minutes longer or until the lentils and potatoes are tender.
Adjust the heat so that the mixture bubbles slowly, cover, and cook for 35 minutes.
Meanwhile, in a heavy 12 inch heavy skillet over moderately high heat, cook the remaining carrots and the white onions, uncovered, in the margarine for 5 to 8 minutes or until lightly browned.
Add the mushrooms and cook, stirring, for 2 to 3 minutes.
Add the potatoes and the skillet vegetables to the Dutch oven, cover, and simmer 20 to 25 minutes longer or until the lentils and potatoes are tender.
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