Lentil Stew Recipe
Rich and hearty lentil stew recipe that’s worth a try. Of course, this was another quick improvise recipe, inspired by a restaurant’s soup I’ve tried a few days ago. I dared to ask, what they’ve used for a base of their lentil stew, since it did have a pretty unique taste. Turns out it was made with simple carrot juice , which added slight sweetness and heartiness to a good healthy soup . It also had a good amount of small cubed carrots which I forgot to add. Still, have to admit, that my homemade lentil stew turned out so much tastier.
I never go by recipe when making my soups, so this more of an idea for a hearty comfort meal, which you can turn into your version of lentil stew, add more spices , seasonings, veggies or herbs. Make it just the way you like it.
Remember to share your feedback after you try this lentil stew recipe and maybe your suggestions to make it even testier. I’m always happy to hear from you. Rich me out on Instagram or Facebook, also remember to subscribe to my YouTube channel to be updated of all my new uploads.
Thank you all and happy cooking!
16 oz small green lentils, washed drained
16 oz carrot juice
32 Fl oz (946 mL) vegetable broth or water
7-8 mini potatoes or one large potato, cubed
1 large onion, finely chopped
2-3 tbs olive oil
2 medium carrots, shredded (I forgot to add)
4-5 celery sticks, coarsely chopped (I remove those after the soup is cooked)
4-6 mini bell peppers, chopped
1 tbs tomato paste
A couple of cherry tomatoes, optional
2-3 garlic cloves , minced
1-2 bay leaves
½ tsp ground black pepper
⅓ tsp ground coriander
Salt to taste
Use any dried or fresh herbs to taste, if adding dry herbs, be sure to add halfway through cooking
Fresh herbs can be adding before serving
In a large pot combine lentils, potatoes and liquids, bring to a boil over high heat
Reduce the heat and add the celery sticks, garlic, bay leaves and simmer about 20-25 minutes or until everything is almost cooked
While the soup is cooking in a skillet sauté onions with olive oil, add in the peppers, carrots, tomato paste and a little bit of the soup broth, to make a thick mixture
Cook the mixture over medium heat 3-5 minutes, remove from the heat and add in the chopped tomatoes
As the soup is cooked half way, add the mixture to the pot, season with salt and spices
Cook another 4-5 minutes
For better taste , allow the soup to set 15-20 minutes, covered