Lentils are a great variety of dried legume! They are full of protein, fiber, and nutrients like iron; have a great taste; and cook faster than dried beans because they do not require pre-soaking. Try them in this hearty stew for lunch or dinner.
Ingredients
- 2 tbsp butter or margarine
- 1 cup onion chopped
- 6 cups water
- 2 cups lentils dry, washed, soaking not necessary
- 1 tsp Worcestershire sauce
- 1/2 tsp oregano
- 1/4 tsp garlic powder
- 6 carrot large, cut into 1/2-inch pieces
- 8 small celery stalks
- 1 tsp salt
- 1 can whole tomatoes 16 ounces, cut into pieces or 3-4 fresh tomatoes cut in wedges
Servings: servings
Instructions
- Melt butter in a large skillet.
- Sauté onion until tender.
- Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
- Add water, lentils, Worcestershire sauce, oregano, and garlic powder.
- Add carrots, celery, and salt.
- Cover and simmer 30 minutes more or until the vegetables are tender.
- Add tomatoes. Heat thoroughly and serve.
Recipe Notes
Source: University of Wisconsin, Cooperative Extension Service, Go with Beans, Eau Claire County, 2002
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