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Lentil Stew Recipe

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This recipe for Lentil Stew is from Our Family's Favourite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
In a large pot - on low heat so they don't burn or get brown - sauté 1 leek (chop up and wash well first), and 1 chopped onion, and when they're all just a little bit soft add:
1 carrot, chopped in small pieces
1 orange pepper, cut in small cubes
1/2 zucchini, cut in small cubes
1 small, long purple eggplant, cut in small cubes
2 leafs of kale, cut around the vein and cut into small pieces
3-4 mushrooms, sliced
5 olives, cut around the pits and chopped up
Optional: 1/2 can of navy beans (preboil 20-30 minutes to make SCD ok, or use dried beans that have been prepared for SCD - see page 71)
2 Roma tomatoes, chopped up
1/4 broccoli, chopped in small pieces
2 cans of tomato sauce if canned tomato sauce has been checked for no sugar, OR 4 cups homemade tomato sauce (boil down SCD approved tomato juice until it thickens like tomato sauce)
1 cup of soaked lentils (prepared for SCD)
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp Aleppo pepper
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp paprika
1/2 cup water
Directions:
Directions:
Combine everything. Cook on low heat partly covered, for 45 minutes. Stir in 2 T chopped parsley and 2 T chopped dill right at the end when it's still really hot. Make sure the lentils are soft and everything is well cooked. If not, cook a little longer.
Personal Notes:
Personal Notes:
This recipe freezes well.

 

 

 

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