April 22, 2015

Lentil Stew

I don't like lentils. Or rather, I didn't like lentils. 
Not until I made this stew, which may seem inappropriate for the spring season, but right now, it's pouring rain & chilly, so it's a last chance to make fall comfort foods, and I had to take that opportunity. 

This recipe is incredibly easy because all you have to do is pour the ingredients in one large pot and let it simmer on its own! Alternatively, you can add everything to a crockpot and come home to dinner/a cozy kitchen!

Recipe: Lentil Stew
By: Hannah Claudia

1 cup of dried lentils

4 carrots, peeled & chopped
2 stalks of celery, chopped
1/2 onion, minced
2 tomatoes, chopped
1 tablespoon of sundried tomatoes (the kind that's packed in oil)
1/4-1/2 cup of tomato puree (pasta sauce works too)
1 bay leaf
2 tsp oregano


1. Soak the lentils in boiling water for 1 hour, or in room temperature water overnight. 
2. Toss all of the ingredients into a large pot and add just enough water to cover everything.
3. Bring to a boil. Lower the heat and simmer until the lentils are fully cooked/have softened.

xoxo, han

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