Red Lentil & Vegetable Stew Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| Red lentils | 8 Ounce, dried | |
| Water | 5 Cup (16 tbs) | |
| 2 medium-sized potatoes, cut into 1/2-inch chunks | ||
| 1 medium-sized onion, chopped | ||
| 1 large carrot, halved lengthwise and sliced | ||
| 1 cup broccoli or cauliflower flowerets, or string beans, cut into 1-inch pieces | ||
| Vegetable bouillon cubes | 2 | |
| Garlic | 2 Clove (5gm), minced | |
| 2 tablespoons chopped fresh parsley or 2 teaspoons dried | ||
| Salt | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
Directions
Rinse and drain lentils, discarding any foreign matter. Combine lentils with 5 cups water in a 4-quart pot. Bring to a boil.
While water is heating, prepare vegetables and add to soup. Stir in bouillon cubes, garlic, parsley, salt and cumin.
Once soup has boiled, reduce heat and simmer covered for about 20 minutes until potatoes and carrots are cooked.
While water is heating, prepare vegetables and add to soup. Stir in bouillon cubes, garlic, parsley, salt and cumin.
Once soup has boiled, reduce heat and simmer covered for about 20 minutes until potatoes and carrots are cooked.
Chef
