Lentil Stew Recipe
Ingredients
| 3 1/2 cups chicken broth, either homemade or canned | ||
| Whole tomatoes | 1 Can (10oz), undrained | |
| Onions | 2 Large, chopped | |
| Lentils | 1 Cup (16 tbs) | |
| Carrots | 2 Medium, scraped | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| Dry sherry | 1/4 Cup (16 tbs) | |
| Dried thyme | 1/2 Teaspoon | |
| Dried marjoram | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
Directions
In a stockpot combine broth, tomatoes, onions, lentils, carrots, parsley, Sherry, thyme, marjoram and pepper.
Bring to a boil over medium-high heat.
Cover.
Reduce heat to medium-low.
Simmer for 45 minutes or until lentils are tender.
Bring to a boil over medium-high heat.
Cover.
Reduce heat to medium-low.
Simmer for 45 minutes or until lentils are tender.
Chef
