Our family loves soup. When I say love, I should use a thesaurus to find plenty of adjectives to prove the point. This recipe started as a school project. The munchkins have been learning about ancients and making lentil stew was a fine art project. I am not an artsy person so this activity was right up my alley - - eating. Perfect! I found this recipe on www.allrecipes.com so I can not claim full rights on it. Although, I have made adjustments which I will note as I enter the recipe. I am sorry I do not have any photos, I keep forgetting to take out the camera.
Lentil Stew
1 onion, chopped
1/4c. olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano (I used Italian Seasoning instead)
1 bay leaf
1 teaspoon dried basil (I totally skipped this)
1 (14.5 ounce) can crushed tomatoes
1 lb. bulk Italian Sausage (The recipe didn't call for this.)
2 c. dried lentils
8 cups water
1/2 c. spinach (I used WAY more than 1/2 c.!)
2 T. Vinegar
Salt and Pepper to taste.
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery - cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil - cook for 2 minutes.
Stir in lentils and add water and tomatoes. Bring to a boil. I added small sausage meatballs here. Simmer for at least 1 hour. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper.
I did notice that I did need to add more water towards the end of the hour of simmering.
Happy Eating:)
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