lentil stew
This is probably one of the easiest and cheapest meals we make. Yesterday we ate it with rolls from the freezer.
Lentil Stew adapted from More-with-Less Cookbook and a friend's mom's recipe
1 cup lentils
2 1/2 cups vegetable broth or water
1 bay leaf
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 clove garlic, peeled and minced or pressed
1 14-oz. can diced tomatoes
1/4 cup ketchup
1 tablespoon brown sugar
1/4 teaspoon oregano
1/2 to 1 cup water, as needed
1 teaspoon salt, or to taste
Bring lentils, broth, and bay leaf to a boil, reduce heat, and simmer, covered, for 20 minutes.
While lentils are simmering, saute onions, celery, carrots, and garlic in some olive oil in a large skillet or Dutch oven.
After 20 minutes, add lentils and broth to vegetables along with tomatoes, ketchup, brown sugar, and oregano. Discard bay leaf. Stir to combine. Add water as needed and salt to taste (if you used vegetable broth, you won't need salt). Bring mixture to a boil, reduce heat, and simmer, uncovered, for about 40 minutes. 6 servings.
Lentil Stew adapted from More-with-Less Cookbook and a friend's mom's recipe
1 cup lentils
2 1/2 cups vegetable broth or water
1 bay leaf
1 medium onion, chopped
2 stalks celery, chopped
1 large carrot, chopped
1 clove garlic, peeled and minced or pressed
1 14-oz. can diced tomatoes
1/4 cup ketchup
1 tablespoon brown sugar
1/4 teaspoon oregano
1/2 to 1 cup water, as needed
1 teaspoon salt, or to taste
Bring lentils, broth, and bay leaf to a boil, reduce heat, and simmer, covered, for 20 minutes.
While lentils are simmering, saute onions, celery, carrots, and garlic in some olive oil in a large skillet or Dutch oven.
After 20 minutes, add lentils and broth to vegetables along with tomatoes, ketchup, brown sugar, and oregano. Discard bay leaf. Stir to combine. Add water as needed and salt to taste (if you used vegetable broth, you won't need salt). Bring mixture to a boil, reduce heat, and simmer, uncovered, for about 40 minutes. 6 servings.