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

This is a nice recipe for vegetarian lentil stew. Lentils are so good for you! They are packed with protein, folic acid and iron! They are also easy to cook because they do not require overnight soaking! To top it off their nutty flavor is delicious!Here is what you are going to need for this:

1-10 oz. bag brown lentils
2 celery stalks
2 medium carrots
1 medium yellow onion
3 garlic cloves
1 bunch Italian parsley
2 tablespoons tomato paste
½ cup dry sherry
4 cups water
Salt & Pepper

• Rinse the lentils well.

• Wash and dice the celery.

• Peel and dice the carrots.

• Chop the onion.

• Mince the garlic.

• Rinse & pat dry the parsley. Mince.

• Coat the bottom of a pan with olive oil. Add the onion and cook, stirring occasionally, until translucent.

• Add the celery and carrots and combine well. Cook, stirring occasionally, until veggies soften, around 5 minutes.

• Add ½ the parsley and garlic. Cook for approximately 1 minute until you can smell the garlic.

• Add the tomato paste and mix well. Cook for another minute.

• Add the lentils, the water and the sherry. Mix well. Season with salt & pepper.

• Bring lentils to a boil. Cover pan and simmer for approximately 2 hours. You will need to stir lentils occasionally and add water as needed. The stew will dry up as lentils cook and re-hydrate.

• When lentils are cooked adjust your salt & pepper.

• Serve with brown rice and garnished with remaining parsley.

Print the Vegetarian Lentil Stew Recipe Here!