From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Vegetarian Lentil Stew
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Pre-cook the Lentils
1
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Place the lentils in a pot with water, a pinch of salt, bay leaf, bouillon cube, and the peeled garlic clove, and bring to a boil. Cover and let simmer for 20 to 30 minutes.
Sauté the Vegetables
1
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Peel and finely dice the onion. Heat the oil in a pan, add the onions, and sauté over medium heat with the smoked salt for 10 minutes. (If needed, add a small splash of water occasionally so the onions become wonderfully soft and flavorful without burning.)
2
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Wash the soup vegetables, peel if necessary, and cut them into small cubes. Peel the potato as well and dice it into small pieces. Add the tomato paste to the onions and sauté for 1–2 minutes, then add the remaining vegetables. Sauté everything together for 3–5 minutes.
Cook the Lentil Stew
1
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Add the vegetables to the lentils and simmer over low heat with the lid on for at least 30 minutes.
2
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Remove the bay leaf and roughly puree the stew if desired. Season with salt, pepper, and vinegar, then serve with your choice of side dishes.
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Recipe Facts
Diet at a Glance
Low-Cholesterol
Low Fat
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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