Lentil Stew (Fat-Burning ?) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 48 |
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I found this recipe in a magazine article that touted it as a miracle fat-burning stew. Always on the look out for a miracle to help with weight control, I tried it and have made it several times, tweaking it to my families' tastes. I cannot vouch for its fat-burning properties, but it is tasty, high fiber and low fat. Try it, you might like it, especially if you like lentils and vegetables. This freezes well. Ingredients:
1 1/2 lbs dried lentils |
2 tablespoons olive oil |
1 large onion, chopped |
1 cup celery, chopped |
2 tablespoons garlic, chopped |
1 (6 ounce) can tomato paste |
10 cups chicken broth (or water) |
1 (28 ounce) can diced tomatoes |
1 tablespoon salt |
1 teaspoon paprika |
1 teaspoon cayenne pepper (optional) |
2 (1 lb) bags frozen broccoli and cauliflower |
3 tablespoons vinegar (red wine or balsamic) |
Directions:
1. Sort and rinse lentils, set aside.
2. Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes.
3. Add lentils and cook 1 minute, stirring.
4. Add tomator paste, cook 1 miinute, stirring.
5. Add broth, tomatoes, and seasonings, bring to a boil.
6. Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft.
7. About 15 minutes before serving, add frozen vegetables and vinegar.
8. Heat through and serve.
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