Lentil and Vegetable Stew - No Fail Recipes

Ingredients

• 2 cups dry lentils, washed
• 1 large russet potato, chopped
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 2 yellow onions, chopped
• 1 cup frozen peas
• 8 cups vegetable stock
• 3 Tablespoons unsalted butter
• 3 Tablespoons olive oil
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• All vegetables should be cut into similar sized pieces so they cook evenly – about ½” pieces.
• Wash and drain lentils.
• In a large dutch oven, heat olive oil and butter until butter melts.
• Sauce celery, onions, carrots and potatoes until onions are soft and translucent, about 5 minutes.
• Add lentils, vegetable stock, salt, pepper, paprika, and garlic powder.
• Simmer for 40 minutes.
• Once lentils are tender, add frozen peas and simmer 5 minutes more.
• Serve with dense, crusty bread
• One Pot Turkey Chili
• Warm Winter Veggies
• The Great Leftover Question
• Spicy Red Bean and Chorizo Stew
• Winter BBQ Brisket Dinner
• Soups
• Vegan
• Cathleen @ A Taste of Madness I love stew with lentils in it! This looks amazing! Reply
• Caitlin - Wanderer and Wolf This looks amazing! I love a good stew in the winter – there’s nothing cozier than eating a big bowl of warm stew on a cold night! Thanks for sharing! xx, Caitlin Reply