Red Lentil Stew

Sort & rinse :
2 c red lentils
(use red lentils for best flavor)

Put the lentils in a bowl & add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked lentils & drain.

Stovetop or Oven cooking options below:


(Stovetop)
After draining, put lentils in a pot.

Cover the lentils with:
1" of water
above the lentils & bring to a gentle boil.
Reduce heat, cover with the lid slightly ajar
& simmer for 15 min.
Stir occasionally.

After the 15 min., add:
1 c sliced carrots
1/2 c diced celery
1/2 c diced onions
to the pot, stir & simmer with the lid still slightly ajar for 30 min. more.
Stir occasionally.

After the 30 min., add:
1/2 c (6 oz. can) tomato paste
1 T parsley
1 t oregano
1 t basil
2 t salt
to the pot & stir.
Simmer with the lid still slightly ajar
for 30 min. more.
Stir occasionally, adding more water if the stew gets too dry.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

(Oven)
After draining, put lentils in a casserole dish.
Preheat oven at 400º

Cover the lentils with:
1" of water
above the lentils.
Bake covered & with the lid slightly ajar
at 400º for 30 - 45 min. until boiling.

After the 45 min. add:
1 c sliced carrots
1/2 c diced celery
1/2 c diced onions
to the casserole dish, stir, & reduce heat to 350º & continue baking with the lid still slightly ajar for 30 min. more.

After the 30 min. add:
1/2 c (6 oz. can) tomato paste
1 T parsley
1 t oregano
1 t basil
2 t salt
to the casserole dish, stir, & continue baking at 350º with the lid still slightly ajar for 30 min. more.

If the stew needs more water, always add boiling water when cooking in an oven, so the dish does not crack.

Serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, but will need to be put in a pot with a little water & heat on med. high while stirring for 3 - 5 min.

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