Lentil Stew
⏳ Time
1 hour 15 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Lentil Stew
Ingredients
- Olive Oil - 3 tablespoons
- Onion - 2 heads
- Carrot - 3 pieces
- Celery - 3 stalks
- Garlic - 3 cloves
- Red Lentils - 17.6 oz
- Canned tomatoes - 28.2 oz
- Tomato Paste - 2 tablespoons
- Dried Oregano - 2 teaspoons
- Thyme - 2 teaspoons
- Bay leaves - 3 pieces
- Vegetable Broth - 1 qt
- Spaghetti - 17.6 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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