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September 7, 2005
Easy Lentil Stew
Bring to a boil and simmer 20 minutes:
- 1 c. lentils
- 2½ c. water
- 2 beef bouillon cubes
- 1 bay leaf
- 1 t. salt
Add to lentils:
- ½ lb. diced ham, browned sausage, or browned ground beef
- ¾ c. tomato paste (one 6 oz. can)
- 2 c. water
- ¼ t. oregano
- 1 t. salt
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
Bring to a boil, reduce heat, and simmer 20-30 minutes until vegetables are tender. Serve plain or over rice.
From the More-with-Less Cookbook
I used some moong split dahl we got in the Atlanta Farmer’s Market with the Knutsons, polish kielbasa, and only half an onion. We had it over rice with chapattis. YUMMY!
Recipe | By Kirk Ward | 7:18 PM
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Comments
Glad to hear you liked the lentil stew. We have it lots and it's even better as leftovers. Mom
Posted by: Liz at September 12, 2005 5:58 AM