Red Lentil and Vegetable Stew |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Wonderful stew, can be a vegetarian meal on its own. Or you can add some diced or shredded smoked duck, if you like meat. The red lentils break down, and cause this to be like a really rich soup. If you need to stretch this out, you can serve it over white rice, to do a sort of beans and rice thing. Ingredients:
1 cup red lentil |
1 carrot, finely diced |
1 stalk celery, finely diced |
1/2 medium onion, finely diced |
2 garlic cloves, minced |
2 cups vegetable stock or 2 cups chicken stock |
4 teaspoons ground cumin |
3 -4 dashes tabasco chipotle pepper sauce (optional) |
2 tablespoons extra virgin olive oil |
14 ounces canned diced tomatoes (do not drain liquid) |
Directions:
1. Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
2. Add the garlic about a minute before the vegetables are finished sautéing.
3. Add the red lentils, and stir until mixed with the vegetables.
4. Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
5. Bring to a simmer over medium heat and reduce heat to medium low.
6. Simmer until the lentils are tender, about 25 minutes.
7. If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
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