Fall in love with this easy-to-make hearty lentil stew! You’ll be glad you gave it a shot! This stew makes well over 4 servings and soothes the soul on a cold day!
- 3 Large Carrots
- One large white onion
- 150 G green lentils
- 2.5 Tablespoons of Canola Oil
- 1 Can or Box of crushed tomatoes
- 1 Boullion cube
- 100g of pasta of your choice
- Italian Seasoning, Garlic Salt, Or Your favorite seasoned salt (I’ll be using Tony Chacheres’)
Chop onion and carrots into relatively large peices. I suggest you chop them different sizes for texture purposes.
In a pan over medium heat sauté onion and carrot along with italian seasoning. (*Note, this seasoning must be salt-free. Salting lentils before they’ve cooked may inhibit them from becoming soft) sauté roughly 3-4 minutes.
Add the can of crushed tomatoes and sauté an additional 1-2 minutes.
Add the dry lentils and more than enough water to cover the bottom of the pot. The water level may vary, but the goal is to ensure that the lentils have roughly 1 inch of water covering them.
Bring this mixture to a boil. More water will need to be added as the cooking process continues. Every 10-12 minutes add additional water (just enough to cover the lentils) and stir vigorously.
Continue to boil on medium-high heat for roughly 30-40 minutes or until the lentils are completely soft in texture.
Add in 100 grams of pasta of your choice along with a boullion cube, seasoning salt, or other seasoning to your taste. Cook the noodles the specified time on their packaging. During this step you must continuously stir the lentils. Once salt and pasta has been added to the lentils you have a greater risk of contents burning on the bottom of the pan. For this reason, we recommend a quick-cooking pasta.
Once the pasta has been cooked for the specified time, the lentil dish should have some liquid, but should be thick and hearty.
Put a lid on the lentils and let them cool for a minimum of 10 minutes. This process gives the best possible texture to the lentils.
The Nutrition Info: