Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tablespoons olive oil1 cup finely chopped onion1/2 cup finely chopped carrot1/2 cup finely chopped celery8 ounces fresh mushrooms, chopped2 teaspoons kosher salt1 pound lentils, picked and rinsed1 cup peeled and chopped tomatoes2 quarts chicken or vegetable broth1/2 teaspoon freshly ground coriander1/2 teaspoon freshly ground toasted cumin1/2 teaspoon freshly ground grains of paradise1/2 teaspoon red pepper flakes1/4 teaspoon oregano
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, mushrooms, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.
Serving Size: Makes 8 servings
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 383.5
- Total Fat: 6.5 g
- Cholesterol: 2.3 mg
- Sodium: 725.3 mg
- Total Carbs: 80.9 g
- Dietary Fiber: 30.3 g
- Protein: 26.6 g
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