Hearty Lentil Stew
I have been meaning to make a lentil stew or soup for awhile now, but I had so many different recipes that I just hadn't decided which one to use.
So I read them all out and made my own.
This was an absolutely delicious stew, served with fresh baked crusty Italian bread.
A great appetizer, or even a meal in itself.
I combined 5 different recipes to create this stew, many of which were very similar.
The only ingredient common to most of the recipes that I did not use, was 2 cups of chopped fresh tomatoes. Since my boys aren't big tomato fans, I just omitted this ingredient - although I'm sure it would be a great addition.
I started by sauteing garlic cloves, chopped onion, carrot, potato, and celery in olive oil for about 10 minutes until the vegetables were tender. I seasoned with garlic powder, sea salt, cumin, smoked paprika, and Italian seasonings. I then added soy sauce and let it heat through.
Then I added in 8 cups of vegetable broth and the lentils and let it boil.
I reduced the heat to simmer and partially covered the pot, letting it simmer for 40 minutes until the lentils were soft.
I believe everyone had seconds, and the warm bread with the soup was just perfect!
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