Lent Friendly Hearty Lentil Stew Recipe

This one pot meal is fast, easy, and versatile, which will either remind you of your prom date or become your best friend this Lent season.  On a serious note, you can toss almost anything into the pot of lentils to make this even more enjoyable and healthy — fennel, jalapeños, apples, spinach, etc. Get creative and stay away from the pork! Well, if you made the stew during week add all the meat you’d like.

You can also serve it with rice, but it is truly delicious right out of the pot.  Just make sure to wash your lentils and weed out anything that is not a lentil.  I found a small pebble in my bag of lentils that could have had me sitting in a dentist chair instead of curled up with a hot bowl of lentils and veggies watching Murder, She Wrote reruns.

Lentil and Vegetable Stew
Serves 8

Ingredients:
1 tbsp olive oil
1 large shallot, sliced into thin rounds
2 medium yellow onions, diced
2-3 stalks celery, diced
2-3 carrots, peeled and diced
1 large zucchini, diced
1 pound fingerling potatoes, halved or quartered depending on size
½ tsp thyme, minced
½ tsp cumin
½ tsp red pepper flakes
1 tsp black pepper
1 tsp salt
Dash ground nutmeg
2 cups green lentils, washed
½ bunch cilantro, chopped
4 cups vegetable stock (you can replace this with chicken stock if you’re not making this dish for Lent).
Up to 2 cups water

Procedure:
In a large pot, heat the oil over medium heat.  Sauté the shallots until just translucent, about 3 minutes.  Add all of the vegetables and stir until everything is nicely coated with olive oil and mixed well.  Sauté for 5 minutes.  Add all of the spices, lentils, and cilantro and give it another good stir.  Pour in the stock.  Add the water as needed to make sure your vegetables are covered.  Increase the heat to high and bring to a boil.  Then reduce to a simmer over low heat and cover.  10 minutes into cooking, check the seasoning.  Continue to cook until the potatoes and lentils are cooked, about 15-20 more minutes. Total cooking time should be about 35 to 40 minutes. You see, quick and easy.

We will be posting more vegetarian/pescetarian recipes throughout the Lenten season.  In the meantime, here are a few Lent-friendly recipes for you to try.

 

Mexican Chocolate Tofu Pudding

 

Ensalada de Nopalitos

 

Tortilla Encrusted Tilapia with a Sweet and Spicy Black Bean and Corn Salad

 

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1 Comment

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