Adapted from Great Recipes for Good Health (published by Reader’s Digest)
Hearty Lentil Stew
Serves 8 — with plenty left over to freeze
3 cloves garlic
Olive oil
1/2 yellow onion, chopped
2 large stalks celery, chopped
4 medium carrots, peeled and cut into 1-inch pieces
1 1/2 cups lentils
4 cups vegetable broth
2 cans diced tomatoes, with juice
1 tsp. rosemary, crumbled
Black pepper to taste
1/4 pound small mushrooms, halved
4 medium all-purpose potatoes (about 1 lb.), peeled and cut into cubes*
1. In a large pot or Dutch oven, saute garlic and onions in olive oil. Add carrots and celery; saute for 15 minutes or until they begin to soften. Add lentils; stir to coat with oil.
2. Add broth, tomatoes, rosemary and pepper. Bring to a simmer. Cover and cook for 35 minutes.
3. Add mushrooms and potatoes after 35 minutes. Simmer another 20 to 25 minutes, or until potatoes and lentils are tender. Serve over white or brown rice.
* You can also use smaller potatoes, such as red potatoes. You don’t have to peel them if, like me, you don’t want to bother.
Another popular dish at my house. DearDR and the kids love lentils, and this makes enough for more than one meal. If you don’t want to use rice, you can serve it with a nice hearty loaf of bread. A green salad rounds out the meal.
Red Pen Mama 