Comforting and delicious, this vegetarian Lentil Stew is hearty and great for chilly days!
Good morning and happy Monday! It feels good to be sitting at my computer again, well rested after a full night of sleep, with the washer humming in the background. I’m so excited to be back to writing and sharing recipes again (yay!). That may seem a little weird, but hey, I enjoy working on my website, and the events of this past week make it seem like forever since I wrote anything. Oh, and for the record, I would like to take just a second and say how grateful I am for things like plumbing, electricity, and hot showers.
Yesterday I had planned to share some pictures from Hurricane Irma on my blog, but it will have to wait until next week’s “Photos(s) of the Week” post because I ended up having quite a busy Sunday. It was a good, refreshing day though, spent with my husband and church family. I love those people. *insert emotional moment*
*ahem* *hides tissue behind back* Moving on…
Even though it is still toasty warm down here in Florida, I hear the weather is cooling off in other places as the first day of fall quickly approaches. Therefore, I thought a comforting, fall recipe would be in order. How about a bowl of Vegetable Lentil Stew?
Delicious! Ok, to be honest, I really liked this stew, but Casey wasn’t too crazy about it. I’m not sure that he is a big fan of lentils. That’s understandable, I suppose. They do look a little strange, but personally I think they are rather tasty.
Lentils are also very nutritious. Combine them with all the other vegetables in this stew, and you have a bowl full of healthy! (That’s one way to put it, anyway.)
Vegetable Lentil Stew
- 3 medium onions, chopped
- 4 celery ribs, thinly sliced
- 2 large carrots, sliced into thin rounds
- 1 Tablespoon olive oil
- 8 cups water
- 1 1/2 cups dried lentils, rinsed
- 2 Tablespoons low sodium soy sauce
- 1 Tablespoon dried parsley
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 12 ounce can tomato paste
- 3 Tablespoons white vinegar
- 2 teaspoons Sucanat (or brown sugar if don’t have Sucanat)
In a large pot, combine onions, celery, and carrots with olive oil, and saute over medium heat until tender, about 12-15 minutes. Add water, lentils, soy sauce, dried parsley, pepper, and salt. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes or until lentils are tender, stirring occasionally. Add tomato paste, vinegar, and Sucanat, and simmer about 2-3 more minutes. Remove from heat.
Serve with bread or crackers.
~K in the Kitchen