Lentil Stew

Well, this was a happy experiment. It was my first time cooking lentils! I guess I’m behind the times, but I kept hearing about how inexpensive, nutritious, and filling lentils were, so I started looking to see what goes into a good, thick Lentil Stew. Then I made my own version!Lentil Stew / The Grateful Girl Cooks!
I must have looked at 25 different ways to make lentil soup or stew. I finally decided to just make my own version and add a variety of ingredients (like carrots, celery, thyme, dill, garlic, etc) I found on various recipes that sounded like they would be good additions.

On a side note… did you know that lentils (a legume) contain the 3rd highest protein of any legume? True. Lentils are inexpensive AND highly nutritious. A win-win kind of main ingredient. The only HARD part about making this stew was I had to remember to write all the ingredients down as I made it, so I could actually remember what I did. Do you ever do that? Let’s just say that one hand was stirring the pot, one hand was writing it all down, and I suppose I might have used my FEET to take the pictures… somehow I got it done, and guess what? This stuff is GOOD! Go figure.

Here’s how I made this delicious lentil stew:  First things first. I cooked the chopped onions for a few minutes in a bit of olive oil until they had softened.

Lentil Stew / The Grateful Girl Cooks!
I added the lentils (which I first rinsed in a colander) and brown rice to the soup pot, along with 5 cups water.

Lentil Stew / The Grateful Girl Cooks!
I added 1 large cube of chicken bouillon to the mix (I crumbled it up). If you want to make this a completely vegetarian stew, leave the chicken bouillon out. I like the flavor it adds, but it certainly won’t hurt the dish at all if you omit it.

Lentil Stew / The Grateful Girl Cooks!
I added chopped celery, chopped carrots (I sliced up baby carrots), flat leaf parsley, thyme, dill, salt, oregano, seasoning salt, and minced garlic to the pot. I brought the mixture to a boil, then reduced heat. I cooked it on a low simmer for about 45-50 minutes, stirring occasionally.

Lentil Stew / The Grateful Girl Cooks!
After the stew had cooked for about 45 minutes, the rice and lentils had softened, a lot of the broth had been absorbed, and it looked like a thickened soup or stew. That is how I served it, but if you want it to be more “soup-like” (more broth), just add a cup of water during the last 10 minutes of cook time.

Lentil Stew / The Grateful Girl Cooks!
Divide hot stew into serving bowls, and garnish with parsley, if desired. Serve it hot with some crusty slices of bread, and you’ve got yourself a hearty meal! Even though this dish is meatless, the combination of lentils and brown rice combine to make sure all essential amino acids are provided to make a complete protein. The leftovers are amazing, also (just sayin’).

Lentil Stew / The Grateful Girl Cooks!
This was an easy meal to make, and my husband and I enjoyed the leftovers for lunch over the course of several days. Sure hope you will give it a try… I think you will be surprised at just how good it is!

Lentil Stew / The Grateful Girl Cooks!

Lentil Stew
 
Prep time
Cook time
Total time
 
Hearty, healthy and delicious, you will love this thick lentil stew!
As Prepared By:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium brown onion, chopped
  • 5 cups water
  • 1 cup brown lentils (rinsed)
  • ⅓ cup brown rice (uncooked)
  • 1 large chicken bouillon cube (can omit if making this vegetarian)
  • 2 cups chopped carrots
  • 2 celery stalks, chopped small
  • ¼ teaspoon dried thyme
  • 1¼ teaspoons salt
  • ¼ teaspoon dried oregano
  • 1 Tablespoon chopped flat leaf parsley
  • ¼ teaspoon dried dill
  • ¼ teaspoon seasoning salt
  • 1 teaspoon minced garlic
  • Dried parsley (OPTIONAL-to sprinkle on stew as a garnish before serving)
Directions
  1. In a large soup pot, cook the chopped onion in olive oil until onions have softened (3-4 minutes).
  2. Add 5 cups water, rinsed lentils, brown rice, and crumbled chicken bouillon cube.
  3. Add the rest of the ingredients.
  4. Bring soup mixture to a full boil, then reduce the heat to a low simmer.
  5. Continue to cook the stew for 45-50 minutes (covered) on low, stirring occasionally. Uncover the stew the last 10 minutes of cooking time.(*If you want the stew to have more broth, simply add in another cup of water during the last 10 minutes of cooking time).
  6. Taste. Season with additional salt/pepper, if desired.
  7. Ladle the hot stew into serving bowls. Sprinkle with dried parsley (optional).
  8. Serve with some good crusty bread, and ENJOY!

 

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