LENTIL STEW

“Goals don’t start in our brain, they start in our heart.”

Big goal for this grandma – find a bunch of easy and interesting side dishes to give a bit of spark to the usual.  Here’s a goodie.  The goodest part is the nutritional value of lentils.    It’s a super food, especially when combined with rice or quinoa.  Finally, lentils are super quick to fix.  Google lentils to find out more.

INGREDIENTS:

4 T olive oil

1 onion, chopped

1 stalk celery, chopped

5 cloves garlic, minced or pressed

2 cups kale or spinach, chopped

2 cups lentils

1 large sweet potato, cut into a large dice

6 baby carrots, sliced into chunks

1-15 ounce can diced tomatoes

2 red potatoes, cut into a large dice

4 cups chicken broth

2 cups water

1 t cumin

1 teaspoon onion power

1/8 teaspoon cinnamon

S&P to taste

DIRECTIONS:

Heat the oil in a large pot or Dutch oven over medium heat.

Add the onions and celery and cook for about 4 or 5 minutes.  Add the garlic and cook for another minute or two.  Add the remaining ingredients.

Bring to a boil, cover, and let simmer on medium-low heat for about 30 minutes or until the lentils are tender.

len stew

This is a dish that’s just crying out for other additives such as sweet corn or a topping like plain yogurt.  This is a dish that freezes well.  Thank goodness, because this recipe makes lots.

You could halve this recipe.  However, it’s difficult to halve a 15 ounce can of diced tomatoes, so you just might have to cut out one cup of water.  I know you’ll figure it out.  You’re not just a pretty face!

Loveya – The Grandma

Entree Grandma Pat Cooks

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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