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 & 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 sweet onions
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
to the pot & stir.
Simmer 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 uncovered at 400º for 1 hr.

After the 1 hr. add:
1 c sliced carrots
1/2 c diced celery
1/2 c diced sweet 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 2 hr. 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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