Red Lentil Stew

Sort & rinse:
2 c unsoaked red lentils (or any color)
(soaking hardens them)

Stovetop or Oven cooking options below:


(Stovetop)
Put lentils in a pot.

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

After the 15 min., add:
1 c sliced carrots
1/2 c diced celery
1/2 c diced yellow or white onions
1 c water
to the pot, stir & simmer for 30 min. more.
Stir occasionally.

After the 30 min., add:
6 oz. can tomato paste
1 T parsley
1 t oregano
1 t basil
2 t salt
1 c water
to the pot & stir.
Simmer for 30 min. more.

Stir occasionally, adding more water if the stew gets too dry.

Can serve with Mash Potatoes & Gravy or Simply Rice
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

(Oven)
Put lentils in a casserole dish.
Preheat oven at 400º

Cover the lentils with:
1" of water
above the lentils.
Bake uncovered at 400º for 1 hr.
Stirring after 30 min.

After the 1 hr. add:
1 c sliced carrots
1/2 c diced celery
1/2 c diced yellow or white onions
to the casserole dish, stir, & reduce heat to 350º & continue baking for 30 min. more.

After the 30 min. add:
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 for 45 min. - 1 hr. more.

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

Can serve with Mash Potatoes & Gravy or Simply Rice
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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