From the Pantry Butler kitchen

Lentil Stew

10 servings

Lentil Stew

Lentils, carrots, and tomatoes are a savory and satisfying combination in this delicious and easy to prepare stew. Enjoy with a side of your favorite citrus fruit. USDA MyPlate Kitchen — 2009 Recipe Calendar — University of Maryland Extension — Food Supplement Nutrition Education Program (public domain), via myplate.food

Ingredients

  • 2 teaspoons olive oil — or canola oil
  • 1 onion — large, chopped
  • 1 teaspoon garlic powder
  • 1 1/2 10-ounce packages of frozen sliced carrots
  • 1 cup dry lentils — rinsed and drained
  • 3 cans diced tomatoes, low-sodium — 14.5 ounces each
  • 3 cups water
  • 1 teaspoon chili powder

Method

  1. Wash hands with soap and water.
  2. Heat the oil in a large pot over medium heat.
  3. Add chopped onion.
  4. Cook for 3 minutes, or until tender.
  5. Stir in garlic powder, carrots, lentils, tomatoes, water, and chili powder.
  6. Simmer, uncovered, for about 20 minutes or until lentils are tender.

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