From the Pantry Butler kitchen
Delicious Lentil Stew
Lentils are a great variety of dried legume! They are full of protein, fiber, and nutrients like iron; have a great taste; and cook faster than dried beans because they do not require pre-soaking. Try them in this hearty stew for lunch or dinner. USDA MyPlate Kitchen — Go With Beans — University of Wisconsin Cooperative Extension Service — Eau Claire County (public domain), via myplate.food
Ingredients
- 2 tablespoons butter — or margarine
- 1 cup onion, chopped
- 6 cups water
- 2 cups dry lentils, washed — soaking not necessary
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon oregano
- 1/4 teaspoon garlic powder
- 6 large carrots, cut into 1/2-inch pieces
- 8 medium celery stalks
- 1 teaspoon salt
- 1 can (14.5 ounces) whole tomatoes, low-sodium, cut into pieces — or 3-4 fresh tomatoes cut in wedges
Method
- Wash hands with soap and water.
- Melt butter in a large skillet.
- Sauté onion until tender.
- Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
- Cover, bring to a boil.
- Reduce heat, and simmer for 45 minutes.
- Add carrots, celery, and salt.
- Cover and simmer 30 minutes more or until the vegetables are tender.
- Add tomatoes.
- Heat thoroughly and serve.
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