This hearty winter stew is perfect for cold nights, and it is fat free and loaded with veggies and lentils – YUM! Shown here with my crusty whole wheat baguette.
- 1 pound dry lentils
- 4 1/2 cup water
- 28 ounce can of diced tomatoes
- 28 ounce can of crushed tomatoes
- 2 medium onions, diced (2 1/2 cups)
- 4 medium Yukon gold potatoes, diced (4 cups)
- 3 carrots, diced (1 1/2 cups)
- 2 small bunches of celery, diced (2 cups)
- 2 bay leaves
- 2 teaspoons dry parsley
- 1 teaspoon each of thyme, oregano, basil, and salt
- 8 cloves of garlic, crushed
- Rinse and drain lentils.
- Put lentils, water, and both kinds of tomatoes in a large pot.
- Bring to a boil and reduce heat to a slow simmer.
- Add the remaining ingredients as you chop them. Add all spices.
- Simmer covered over low heat for at least 2 hours. (I like my soup well simmered and will keep it going over very low heat for about 3 hours.)
Makes about 5 quarts.
I love the sloppy lentil recipe that I posted previously, but I don’t always have time to cook them for hours in the crockpot so I created a stove top quick version. This isn’t super quick, it takes about an hour, but it requires very little work from the cook, which I love.
- 1/2 pound dry lentils (about 1 and 1/4 cups)
- 3 cups water
- 1 small onion (diced)
- 1 large pepper – any color (chopped)
- 15 ounce can of tomato sauce
- 1 tablespoon each of chili powder, powdered mustard, soy sauce
- 1/2 tablespoon vegan sugar
- 1/2 teaspoon salt
- Rinse lentils and drain.
- Place lentils and water in a medium pan.
- Bring to a boil.
- Boil for about 10 minutes until a lot of the water has evaporated.
- Add the rest of the ingredients (onion, green pepper, tomato sauce, chili powder, mustard, soy sauce, sugar, and salt).
- Return to a boil. Once boiling, reduce heat to low (about 2 out 10 on my stove) and cook uncovered for about 30-40 more minutes, until desired texture.
This makes about 6 cups. One cup has 192 calories, zero fat, and 12.5 grams of protein. Super good for you!! We like to eat it over noodles and a side of something green. YUM!
1 pound dry organic lentils, rinsed
28 oz can of crushed tomatoes (Organic Crushed Tomatoes by bionaturae)
2 small organic onions, diced
3 cups of water
2 tablespoons of each of chili powder, mustard, soy sauce
1 tablespoon of sugar
1 teaspoon of salt
2-3 organic green peppers, diced
- Throw all ingredients, except green peppers, into the slow cooker.
- Turn cooker onto high for 4-6 hours or low for 8 hours, until lentils are tender.
- Add more water if too thick.
- Add green peppers after about 3 hours.
One cup of lentils has 230 calories and 18 grams of protein! Powerful!
Recipe modified from “Sloppy Lentils” in Fresh from the Vegetarian Slow Cooker by Robin Robertson