Easy Lentil Stew

Bring to a boil and simmer 20 minutes:
– 1 c. lentils
– 2½ c. water
– 2 beef bouillon cubes
– 1 bay leaf
– 1 t. salt
Add to lentils:
– ½ lb. diced ham, browned sausage, or browned ground beef
– ¾ c. tomato paste (one 6 oz. can)
– 2 c. water
– ¼ t. oregano
– 1 t. salt
– 1 onion, chopped
– 2 stalks celery, chopped
– 1 clove garlic, minced
Bring to a boil, reduce heat, and simmer 20-30 minutes until vegetables are tender. Serve plain or over rice.
From the More-with-Less Cookbook
I used some moong split dahl we got in the Atlanta Farmer’s Market with the Knutsons, polish kielbasa, and only half an onion. We had it over rice with chapattis. YUMMY!

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