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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a yummy Lentil Stew made with mostly what is in your pantry. It is only four servings so you won't have tons left over. Simple but delicious! Ingredients:
1 cup dry lentils |
3 1/2 cups chicken broth (i use college inn) |
1 (14 1/2 ounce) can of peeled italian tomatoes (cut up) |
1 cup peeled chopped potato |
1/2 cup chopped carrot |
1/2 cup chopped onion |
1/2 cup chopped celery (optional) |
1 tablespoon dried parsley |
1 tablespoon dried basil (crushed) |
1 garlic clove (minced) |
1 dash pepper |
Directions:
1. Rinse and drain the dry lentils.
2. In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
3. Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.
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