Friday, December 5, 2008

Hearty, Healthy Lentil Stew

This is one of my favorite winter meals. Complete comfort food.

Requires a bit of time (to cook the lentils and rice), but the preparation and work involved is very minimal. It's simple, packed with flavor, warm and healthy. Bring on the snow! I'll be tucked away on the couch, resting my big pregnant belly, watching a movie and eating lentil stew with fresh, crusty whole wheat bread. (sigh)

If you're a skier/snow-shoer, consider bringing this in your thermos instead of chili. Does a similar job, and would be a nice change.

A toast: To warm food, and cold days!

Lentil Stew
from Cooking Light

1 tablespoon olive oil
1 1/4 cups chopped onion
1 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, sliced
4 cups vegetable broth
1 cup water
1 (28-ounce) can crushed tomatoes, undrained
1 cup dried lentils
3/4 cup instant brown rice
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a small Dutch oven over medium-high heat.

Add onion, celery, carrot, and garlic to pan; sauté 8 minutes or until tender.

Add broth, water, and tomatoes; bring to a boil.

Stir in lentils; simmer 25 minutes, stirring occasionally.

Stir in rice; simmer 20 minutes, stirring occasionally.

Stir in red pepper, salt, and black pepper.

More lentil soup recipes:
- Syrian Vegetarian Red Lentil Soup, from Herbivoracious
- Lentil and Escarole Soup, from Farmgirl Fare (use Vegetable Broth)
- Moroccan Lentil Soup, from A Year in Crockpotting

Guten appetit!

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