Lentil Stew

Here is another version of vegetarian lentil stew. I used grated carrots to sweeten it and they turned out delicious! Lentils are a great substitute for red meat because they are an excellent source of protein. They are also full of fiber, high in vitamin B (specially B3), iron, calcium and zinc. You do not need to soak lentils over night as they will cook fairly quickly. I try and cook lentils and other types of beans at least once a week at home.

Here is what you need for this:
1- 12 oz. bag lentils
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 celery stalk with leaves, finely chopped
1 large carrot, peeled and grated
1/2 green bell pepper, finely chopped
4 tomatoes
1 jalapeno pepper, seeded and minced
2 tablespoons tomato paste
1 tablespoon dried oregano
8 cups water
Salt & Pepper
Olive oil

Heat a pan with some olive oil. Add the onions and cook for 10 to 15 minutes, stirring frequently until lightly browned. Add the garlic and cook for 2 minutes, until aromatic. Add the celery, bell peppers, jalapenos and grated carrots. Stir well and cook for another 2 minutes. Using a grater, grate the tomatoes directly into the onions.

Mix well and cook for 3 to 4 minutes. Add the oregano and the tomato paste. Add the water and mix well until the paste dissolves. Add the lentils and season with salt and pepper to taste. Bring the pot to a boil. Cover and reduce the heat. Simmer for 1 1/2 hours, stirring occasionally. Go ahead and add some water if the lentils are getting too dry. Make sure to re-season with salt if necessary.

Serve with brown rice. Enjoy!

Print the Lentil Stew Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

2 Comments

  • January 22, 2010

    Steve

    cool site. your vids are easy to follow and the ingredients are all at my food store. no crazy rare ingredients to hunt down. =) i am thinking about grabbing your ebook. i have a question though about it. you write that the ebook has 6 months of non-repeating recipes. DOes this mean that there are 6 months multiplied by 30 days = 180 different recipes? or are you saying that each week has 7 different recipes that dont repeat during a single week? either way i am super happy! lol but please do clarify that for me? thanks. My second question about your book: You include shopping lists for all the recipes that will be cooked for a single week… will i be buying a couple tomatoes for a couple of the nights? or just a couple tomatoes for a single night recipe? again, either way is ok since you say that i can feed a family of 4 for under $15 a night. since it is just me and my girlfriend, we can eat for under $7.00 a night. that is cool for us! =) Please reply back to me at my email, or better yet, reply back here, so other people can benefit from my crazy long question and your “tasty” response. =) Thanks again for the vids on your site and i will buy your ebook in a few minutes. Cheers! +Steve

  • January 23, 2010

    theFrugalChef

    Hi Steve!
    This book has 6 months of unrepeated recipes – Monday thru Friday – for a total of 130 recipes. The shopping lists are based on the weekly menu and continue for the following week. In other words, if you bought a cabbage for one week and only used 1/2 there will be a recipe the following week using the remainder 1/2. I tried to keep it as concise as possible so that you are not wasting any money. Just go ahead and divide everything by half and things should be fine. Keep in mind that many of the meals can be frozen so you can get 2 of them (you will be repeating a meal in the future but it it always good to have for lazy days!) I hope that you find it useful! Thank you very much for coming by and watching my videos and checking out my site. Take good care!
    Mary Ann

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