Herbed Lentil Vegetable Stew Recipe
Ingredients
| Lentils | 1 1/2 Cup (16 tbs) | |
| Water | 4 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| Onion | 1 Medium | |
| Green pepper | 1 Small | |
| 1 stalk celery, chopped (1/2 cup) | ||
| Worcestershire sauce | 1 Tablespoon | |
| Salt | 2 Teaspoon | |
| Dried thyme | 1 1/2 Teaspoon, crushed | |
| Dried oregano | 1 Teaspoon, crushed | |
| Few drops bottled hot pepper sauce | ||
| Carrots | 2 Medium | |
| Water | 2/3 Cup (16 tbs) | |
| Bulgur wheat | 1/3 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Shredded Cheddar cheese | 1 1/2 Cup (16 tbs) | |
| 6 tablespoons shelled sunflower seed | ||
Directions
Rinse lentils.
In a saucepan combine lentils, the 4 cups water, undrained tomatoes, the onion, green pepper, celery, Worcestershire sauce, 2 teaspoons salt, thyme, oregano, and hot pepper sauce.
Bring mixture to boiling; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
Stir carrots into the lentil mixture.
Bring to boiling, stirring constantly.
Reduce heat and simmer, covered, about 30 minutes more, stirring occasionally.
Using the back of a spoon, slightly mash the lentils.
Meanwhile, combine remaining water with bulgur and dash salt.
Bring to boiling; reduce heat and cover.
Simmer for 15 minutes.
To serve, mound some of the bulgur on each portion of lentil stew.
Sprinkle each serving with 1/4 cup of the cheese and 1 tablespoon of the sunflower seed.
In a saucepan combine lentils, the 4 cups water, undrained tomatoes, the onion, green pepper, celery, Worcestershire sauce, 2 teaspoons salt, thyme, oregano, and hot pepper sauce.
Bring mixture to boiling; reduce heat.
Cover and simmer for 30 minutes, stirring occasionally.
Stir carrots into the lentil mixture.
Bring to boiling, stirring constantly.
Reduce heat and simmer, covered, about 30 minutes more, stirring occasionally.
Using the back of a spoon, slightly mash the lentils.
Meanwhile, combine remaining water with bulgur and dash salt.
Bring to boiling; reduce heat and cover.
Simmer for 15 minutes.
To serve, mound some of the bulgur on each portion of lentil stew.
Sprinkle each serving with 1/4 cup of the cheese and 1 tablespoon of the sunflower seed.
Chef
