Serves 8
227 cal · 90 min
Delicious Lentil Stew
Recipe GLPRa18d2295ef419a
A hearty, warming lentil stew loaded with carrots, celery, and tomatoes. Aromatic herbs and Worcestershire sauce add depth to this comforting one-pot meal that's perfect for a satisfying lunch or dinner.
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Ingredients
2 tablespoons butter
1 cup onion, chopped
6 cups water
2 cups dry lentils, washed
1 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
6 large carrots, cut into 1/2-inch pieces
8 medium celery stalks, chopped
1 teaspoon salt
1 can (14.5 ounces) low-sodium whole tomatoes, cut into pieces
Directions
Wash your hands thoroughly with soap and water before beginning.
Melt the butter in a large pot or Dutch oven over medium heat.
Add the chopped onion to the melted butter and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Pour in the water and add the washed lentils, Worcestershire sauce, oregano, and garlic powder. Stir well to combine all ingredients.
Bring the mixture to a boil over medium-high heat, then cover the pot with a lid.
Reduce the heat to low and simmer, covered, for 45 minutes to allow the lentils to partially cook.
Add the carrot pieces, chopped celery stalks, and salt to the pot. Stir to distribute the vegetables evenly.
Cover the pot again and continue simmering on low heat for an additional 30 minutes, or until the lentils and vegetables are tender.
Add the canned tomatoes with their juices (or fresh tomato wedges if using), and stir gently to incorporate.
Heat the stew thoroughly for 5 minutes, stirring occasionally, until all ingredients are warmed through. Taste and adjust seasoning if needed, then serve hot.
