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Recipes

Categories » Soups

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Lentil Stew
Recipe image: Lentil Stew

Ingredients

2 tbs organic coconut oil
1 large onion, chopped + 2 cloves garlic, minced
2 cups soaked lentils
3 medium carrots, sliced
2 stalks celery, thinly sliced
4 cups chopped cabbage
1, 28 ounce can tomato puree
1 quart chicken broth + 2 cups water
1 to 2 tsp sea salt
2 bay leaves
1 tbs dried parsley
1 tsp dried basil
1/2 tsp marjoram
1/2 to 1 tsp cayenne pepper

Difficulty:	Low
No of Servings:	10
Preperation Time:	45 (minutes)
Cooking Time:	60 (minutes)
Hits:	447
Rating:	5,00 (1 Votes)
Date added:	28.Jan.2008
Author:	Sharon Graham

Description A nutrient dense, filling stew, more like a vegetable soup with lentils than just plain lentils. This recipe makes enough for a "Super Bowl" crowd.

Instructions Place 2 cups dried lentils in large bowl. Cover with good water. Place a cloth or plate on top of bowl. Allow to sit overnight or for about 7 hours. Drain lentils in colander. When ready to make stew: Heat coconut oil in large stock pot. Sauté onions and garlic until soft. Add carrots and celery and cook about 5 minutes. Then add cabbage, tomato puree, chicken broth, water and soaked lentils. Bring to boil. Then turn down to simmer. Add parsley, basil, marjoram, cayenne and salt. Simmer for about an hour or until vegetables and lentils are soft. Taste and adjust salt and cayenne according to taste. Can then add 2 tablespoons organic apple cider vinegar to entire pan and stir in. Or add 1 tsp to each bowl when serving. Serve with added hot sauce if desired.

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