Lentil Stew with Veggies (NEED PHOTO & VIDEO ON ONION DRY-COOKING)
Enjoy a stew packed full of fiber, protein, vitamins & minerals!
Equipment
- 1 Heavy pot or dutch oven You want a heavy pot, which will help prevent the "sauce" from sticking to the pan. If it's the first time making this dish, monitor and stir to make sure nothing sticks.
- 1 Large Spoon Metal or wood.
- Measuring Spoons
Ingredients
- 3/4 cup Onions, chopped
- 2 cloves Garlic, minced can also use prepared in a jar
- 4 cups Water filtered
- 1 1/2 cups Lentils brown
- 1 teaspoon Crushed red pepper
- 3/4 teaspoon Salt optional
- 1/2 teaspoon Black pepper, ground
- 14.5 ounce Tomatoes, diced no salt
- 16 ounce Tomato paste no salt, if possible
- 2 cups Pepper strips can use the frozen to save time
- 1 cup Sweet potatoes, chopped
- 1 Tablespoon Vinegar or apple cider vinegar
- 2 Tablespoon Vegetable bouillon granules – I use Little Spicery's Bada Bing bouillon (no salt)
- 1/2 teaspoon Basil, dried
- 1/2 teaspoon Oregano, dried
- 1 teaspoon Smoked paprika
- 1 Tablespoon Onion powder
Instructions
- Dry-cook chopped onion, stirring constantly until soft.
- Add garlic, and stir for 1-2 more minutes.
- Add water, lentils, red pepper, optional salt, and black pepper. Bring to boil, cover, reduce heat, and simmer 30 minutes.
- Add tomatoes, tomato paste, pepper strips, sweet potatoes, vinegar, bouillon, herbs, and onion powder.
- Bring to boil, reduce heat, and simmer 45 minutes….to desired thickness.
- Great on its own or served over rice, millet, couscous, oat groats, pasta, etc.
