Friday, April 19th, 2013...6:16 pm

‘1 Million Vegetables’ Lentil Stew

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I found this recipe on cck the other night and since I had what seemed to be about a million vegetables in my refrigerator, I thought that I would give it a try. I was hoping to use a lot of them and although this recipe is great, next time I am going to add more vegetables not listed. I made only a few minor changes, which I note along the way, but this does not take long to put together. The lentils take a while to cook, so you do have to plan a head for that.

“1 Million Vegetables” Lentil Stew

1.5 c. chopped onion

1 tsp. minced garlic

3 tbsp. olive oil ( I used 2 tsp. grapeseed oil)

1 1/2 c. bell pepper, chopped or diced

4-6 carrots, sliced ( I used 4)

1 c. celery, chopped

6 c. sliced mushrooms ( I used baby portabellas)

2 tbsp. apple cider vinegar, or white vinegar (I used cider vinegar)

2 tbsp. tomato sauce ( I used the sauce from the canned tomatoes that come later in the recipe)

2 1/2 tsp. fennel seeds ( I used crushed fennel)

2 tsp. paprika ( I used smoked paprika, which was delicious)

1 1/2 tsp. ground cumin ( I used 2 tsp.)

1 1/3 c. lentils ( I used green)

1 1/2 c. vegetable stock

2 15 oz. can diced tomatoes ( I used 1 can, 28 oz. and about 3/4 c. water)

1 tsp. salt

1 5 oz. box spinach ( I used about 6 cups of baby kale)

1 1/2 tbsp. lemon zest (important)

Heat large soup pot on medium heat and add onions and oil. Saute for 5 minutes until the onions start to brown. Add the garlic, peppers, carrots, and celery and cook for 5 minutes more. Then add everything else up to the cumin and cook for 15 minutes over medium heat, stirring occasionally. Now add all but the spinach and lemon zest. Cover and cook on low until the lentils are soft and have absorbed most of the liquid– it takes about an hour on the stovetop. ( This took about 45 minutes for me)  Add spinach, or kale, and lemon at the very end, and cook 2-3 minutes until the spinach wilts. This recipe makes 8 servings (or 6 larger “Katie-sized” servings).

 



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