Ah, good ‘ol lentil stew. This is a go-to in my house, because it is so easy to make, super freaking cheap, and very filling. It stays well in the fridge over the course of the week, so you can enjoy it for a fast lunch or dinner. Nothing is better than having a few meals figured out ahead of time.
Lentil lovers unite!
Recipe
This recipe makes a big ‘ol pan. Like huge. Half the recipe if you don’t plan on eating it more than once or twice. Or you could freeze it for another time!
You will need:
- 2 cups lentils
- 1 vidalia onion, chopped
- 5 carrots, chopped
- 5 stalks celery, chopped
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 6-oz. can tomato paste
- 16-oz veggie stock
- 16-oz water
- Salt and pepper, to taste
To make:
- In a large pot over medium heat, add lentils, veggies, garlic and olive oil. Stir with a spoon for about 2-3 minutes – cooking it without liquid first will bring out a nutty flavor.
- Add 1 can tomato paste, and stir until it is well-combined with everything… it will take a little time to do so.
- Add veggie stock, water, salt, and pepper – cover, and bring to a boil.
- Turn heat down to simmer, cover again, and let sit for about 45 minutes.
- Serve with a nice piece of bread and enjoy.
