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"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Lentil Stew Recipe

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This recipe for Lentil Stew is from The Knapp Family Cookbook Project, 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:  
2 tablespoons olive oil
1 large yellow onion, chopped
3 garlic cloves, minced
1 teaspoon dried savory
1/2 teaspoon ground fennel seed
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
8 ounces brown lentils, picked over, rinsed, and drained
6 cups vegetable stock
¼ to 1/2 cup dry red wine (optional)
1 (28-ounce) can crushed tomatoes
2 medium Yukon Gold potatoes, chopped
2 medium carrots, chopped
1 medium parsnip, peeled and chopped
1 celery rib, chopped
1 teaspoon salt
1/4 teaspoon black pepper
3 cups finely chopped cabbage
Directions:
Directions:
1. In a large pot, heat the oil over medium heat. Add the onion and garlic
Cover and cook until the onion is soft, 5 minutes. Stir in the savory, fen­nel, thyme, paprika, lentils, and stock and bring to a boil. Reduce heat to medium and simmer for 10 minutes.

2. Stir in the wine, if using, tomatoes, potatoes, carrots, parsnip, and celery.
Add salt and pepper. Increase the heat to bring back to a simmer, then reduce heat to medium, cover, and simmer for 20 minutes.

3. Add the cabbage. Taste and adjust seasonings, if necessary. Simmer for about 20 minutes longer or until the vegetables and lentils are tender. Serve hot.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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