Lentil Stew Recipe
Summary
Cooking Time1 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Butter | 1 Ounce | |
| Carrot | 1 , peeled | |
| Leeks | 1 , finely sliced | |
| Celery- 2 stalks, finely sliced | ||
| Onion | 1 , peeled, finely chopped | |
| Tomatoes | 14 Ounce | |
| Stock | 1/4 Pint | |
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Parsley | 1 Teaspoon, chopped | |
| Lentils | 1/2 Pound | |
Directions
MAKING
1) In a saucepan, melt the butter and sauté carrot, leeks, celery and onion until soft.
2) Stir in tomatoes, stock, parsley, lentils and seasoning until well mixed. 3) Put the lid on and simmer for 1 to 1 1/2 hours or until the lentils are cooked.
4) If you wish to freeze the dish, then do so at this stage. Place the cooled lentil mixture in plastic container.
5) Seal, label and freeze the container.
SERVING
6) Serve hot garnished with chopped parsley if desired.
7) If using the frozen lentil mixture, thaw at room temperature for 2 to 3 hours.
8) In a saucepan, reheat gently over the stove, stirring occasionally.
9) Serve as mentioned in step 6.
1) In a saucepan, melt the butter and sauté carrot, leeks, celery and onion until soft.
2) Stir in tomatoes, stock, parsley, lentils and seasoning until well mixed. 3) Put the lid on and simmer for 1 to 1 1/2 hours or until the lentils are cooked.
4) If you wish to freeze the dish, then do so at this stage. Place the cooled lentil mixture in plastic container.
5) Seal, label and freeze the container.
SERVING
6) Serve hot garnished with chopped parsley if desired.
7) If using the frozen lentil mixture, thaw at room temperature for 2 to 3 hours.
8) In a saucepan, reheat gently over the stove, stirring occasionally.
9) Serve as mentioned in step 6.
Chef
