Wednesday, April 27, 2011

Lentil Stew with Potatoes

Lentils are one of the world's most consumed foods. In addition to being cheap and easy to prepare, they are packed with filling protein. One of the worlds best plant based protein sources, they are an excellent source of iron, folate and B vitamins. I love lentils because they are comforting and filling. This is a simple and tasty dish that full of flavor as well as nutrients. Lentils, potatoes and some veggies make for a a cheap stew. Flavored with balsamic vinegar, habenero and fresh herbs, it is a healthy comfort food. I usually make this once a week or so and the leftovers last for days. Sprinkle some parmesan and black pepper and serve with some green veggies for a complete meal.

Full recipe after the jump.

Prep Time: 15 minutes
Cook Time: 40-50 minutes

1.5 cups lentils, washed (you can use green, brown or red)
1lb red potatoes, washed and cut into 1" chunks
2 medium carrots, diced
3 stalks of celery, diced
1 medium onion, diced
3 cloves of garlic, minced
1 habenero pepper, minced
1 tbsp balsamic vinegar
2 tbsp tomato paste
4 cups low sodium veggie broth
2 cups water, divided
1 tbsp fresh or dried thyme
2 springs fresh thyme, or 2 tsp dried
1 bay leaf (optional)
grated parmesan cheese

Step by Step Instructions:
1. Sautee onion, garlic, carrot, celery and habenero in olive oil until soft, 5-7 minutes (on medium)

2. Add potatoes, cook for 2-3 minutes,

3. Add lentils, vinegar, thyme, bay leaf, tomato paste and veggie broth and bring to a boil

4. Cover and reduce to med-low heat until broth is absorbed, 20-25 minutes

5. If needed, add water, one cup at a time and continue to simmer until potatoes and lentils are soft

6. Serve with grated parmesan cheese

Labels: , , ,


At February 25, 2012 at 8:11 PM , Blogger Kristin @ thefreshfind said...

This looks great! I think I am going to make it tomorrow, how many servings does this recipe make? Thanks! :)

At February 27, 2012 at 1:04 PM , Blogger Dara Reppucci said...

Hi Kristin - this recipe makes 6 large (dinner) servings or 8 smaller (appetizer) servings. I usually get 1-2 dinners and 1-2 lunches out of it for us.

At February 28, 2012 at 12:10 AM , Blogger Kristin @ thefreshfind said...

Thanks!! I made it last night and it was a HUGE hit. Thanks for sharing :)


Post a Comment

Hello! Thank you for taking the time to comment on my blog. It means so much to me. Please let me know if you have questions about any of my recipes or if I forgot a step. Also, is there something you would like me to cook or a recipe to makeover? Let me know!

Subscribe to Post Comments [Atom]

Links to this post:

Create a Link

<< Home