Ingredients
-
2
-
3/4
-
1
-
1
-
4
-
4 - 5
-
1
-
3
-
4
-
1
-
-
-
-
-
Directions
Vegetable-Lentil Stew, This is so good on a cool night., This recipe was delicious!!!!!! I did not go exactly by the recipe though. Instead of using tomato sauce, used spaghetti sauce. I did not have canned tomatoes, so I substituted and used a can of okra and tomatoes and then added one big fresh tomato. I also added some green bell pepper I had on hand. I did not have onions so I added scallions and minced onion. I did not have parsley, oregano, basil, thyme or bay leaf. So instead I added 2 teaspoons of a medley that had oregano, thyme, basil, bay, rosemary, parsley, etc. that I had on hand. I added more garlic than the recipe called for I did not have fresh garlic so used minced garlic. I did not have lemon, so instead I poured in some grapefruit juice. I also added a can of drained corn and a can of spinach I did not drain the spinach. Instead of brown rice used white rice. I also added a yellow squash. I did not add any potatoes because I did not have any on hand. It seemed like it was not seasoned enough, but like I said I did not have all the seasonings on hand that this recipe called for, so that could have been why. But other than that I loved it. Even my two kids loved it. They ate and ate and ate. My kids are 3 almost 4 years old and 2 years old. I am going to have to make this again. There was enough left for about two more meals.
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Steps
|
1
Done
|
In a Large Dutch Oven, Mix Together the First 15 Ingredients. |
|
2
Done
|
Bring to a Boil; Reduce Heat to Low and Simmer Until Rice and Lentils Are Tender, About 1 Hour. |
|
3
Done
|
Add More Water or Tomato Juice If Necessary. |
|
4
Done
|
Stir in the Remaining Ingredients. |
|
5
Done
|
Cover and Continue Cooking Until Vegetables Are Tender, Usually 1 Hour. |
