"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lentil Stew Recipe

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This recipe for Lentil Stew, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Brown
Added: Tuesday, January 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 c lentils
4 3/4 c water
l large clove garlic

5 c chopped vegatables (the original recipe called for celery, onions, carrots, potatoes, cauliflower, and green beans, but I use whatever I have on hand)
olive oil
dill - rosemary - oregano

salt, pepper, lemon juice, red wine vinegar

feta cheese, chopped tomatoes

Directions:
Directions:
Wash lentils and put in pot with water and garlic. Cook until done, appx 30 - 40 minutes.

Toss vegies with olive oil and any combination of the seasonings. Put on a cookie sheet and roast at 375 till done. (They will take 20 - 30 minutes depending on the size of the vegies.)

Combine lentils and vegies and season with salt, pepper, lemon juice, red wine vinegar, and a dash of cayenne pepper.

Ladle over rice and top with feta cheese and chopped tomato.

Number Of Servings:
Number Of Servings:
4 -6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is a great dish if you're trying to eat less meat. It's based on a dish from a local restaurant in Lexington, Alfafa's.

 

 

 

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