Lentil Stew
Print RecipeIngredients
- 1.5 tbsp olive oil
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 5 cups chicken broth
- 1 cup dried lentils, washed
- 1/2 cup of carrots, chopped
- 2 bay leaves
- 2 cups Swiss chard or spinach, chopped
- 1.5 cups of baking potato, chopped
- 1 can (approx. 14.5oz) diced tomatoes
- 1 tsp dried basil
- 1/2 tsp dried thyme
- salt and pepper to taste
- fresh parsley for garnish, chopped
Instructions
1
Heat olive oil in dutch oven or large stock pot over medium heat.
2
Add onion and garlic. Sauté for about 5 minutes or until golden brown, stirring frequently.
3
Add chicken broth, lentils, carrot, and bay leaves; bring to a boil.
4
Cover, reduce heat, and simmer for 15 minutes.
5
Add greens and potato; bring to a boil.
6
Reduce heat and simmer for about 15 minutes until potato is soft.
7
Stir in tomatoes, dried basil, and dried thyme. Add salt and pepper to taste; simmer for 20 minutes.
8
Discard bay leaves.
9
Sprinkle with parsley and serve.
Notes
Feel free to use the greens of your choice. Spinach, Swiss chard, collard greens, and kale are all great choices.
1 Comment
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