Lentil Stew
Main Dishes • World
Description
Lentil Stew
Ingredients
- Olive Oil 3 tablespoons
- Onion 2 heads
- Carrot 3 pieces
- Celery 3 stalks
- Garlic 3 cloves
- Red Lentils 20 oz
- Canned tomatoes 30 oz
- Tomato Paste 2 tablespoons
- Dried Oregano 2 teaspoons
- Thyme 2 teaspoons
- Bay leaves 3 pieces
- Vegetable Broth 0 qt
- Spaghetti 20 oz
- Grated Parmesan cheese to taste
Step-by-Step Guide
Step 1
Heat the oil in a large skillet and sauté the chopped onion, carrot, celery, and garlic.
Step 2
Cook over low heat for 15-20 minutes until everything is softened. Add the lentils, diced tomatoes, tomato paste, herbs, and broth. Bring to a boil and simmer for 40-50 minutes until the lentils are cooked. Season with salt and pepper.
Step 3
If serving immediately, keep on low heat while the spaghetti cooks. Drain the water, plate the spaghetti, top with a spoonful of sauce and grated cheese.
Step 4
The sauce can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just thaw portions overnight at room temperature, then reheat and serve.
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