Lentil Stew
You can play around with different types of lentils in this stew - try red, yellow, or brown lentils.
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- Prep time
- 15 min
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- Cook time
- 45 min
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- Servings
- 6 Servings
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- Serving size
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1 cup
Ingredients
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olive oil
- 1 tbsp
- 1 tbsp
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onion(s) (diced)
- 1
- 1
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celery (diced)
- 2 stalks
- 2 stalks
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small or 2 medium carrots (peeled and diced)
- 3
- 3
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jalapeño pepper (seeded and minced)
- 1
- 1
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garlic (minced)
- 2 clove
- 2 clove
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lentils
- 1 cup
- 1 cup
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low sodium vegetable broth
- 4 cup
- 4 cup
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water
- 1 cup
- 1 cup
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bay leaves
- 1
- 1
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salt
- 1/2 tsp
- 1/2 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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baby spinach
- 4 cup
- 4 cup
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Recommended for You
-
Baked Falafel
30 min8 -
Estofado de Lentejas
15 min45 min6 -
Falafel Horneado
30 min8
Directions
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Add oil to a soup pot over medium high heat. Add the onion, celery, carrots, and jalapeno pepper and sauté until the onions turn clear, about 5 minutes.
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Add the garlic and sauté 1 additional minute.
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Stir in the lentils and add the vegetable broth and water.
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Add the bay leaf, salt (optional), and ground black pepper. Bring to a boil. Then, reduce to a simmer. Simmer, covered, for 40 minutes.
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Remove the bay leaf and stir in the spinach until the spinach is wilted.
Reviews
Write a Review-
OMG, this stew is delish!! I double all my recipes because my husband & daughter are joining me on my new adventure with diabetes. :o) The only thing I did diferent in this recipe was adding a can of rotel.