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Lentil Stew with Veggies (NEED PHOTO & VIDEO ON ONION DRY-COOKING)

Enjoy a stew packed full of fiber, protein, vitamins & minerals!
Servings 6 1/2 cups

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.