Wednesday, August 25, 2010

Red Lentil Stew


Here is a really easy soup/stew recipe that is pretty quick to cook up. Of all of the lentils, red lentils cook the fastest and don't require any soaking beforehand. So we end up eating them a lot around here. I make many variations of this soup, but this version is one of the best, I think.


3 cups red lentils
2 tbsp olive oil
1 small yellow onion, chopped
2 carrots, chopped
2 red potatoes, chopped
4 cups vegetable broth
2 cups water
2 tsp. cumin
1 tsp paprika
2 tsp oregano
1-2 tsp salt

Add oil to large soup pot on medium high heat. Saute onion, garlic, carrots and potatoes until onions are translucent. Add lentils, broth, water and spices. Bring to a boil then turn heat down to simmer until lentils are fully cooked. Soup will be yellow and have a thick, creamy texture. You can add more water if it gets too thick. Garnish with plain whole milk yogurt and parsley if you like. Serve with rice and a green salad.



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