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To me lentil stew is comfort food, it would be the perfect meal to have on a cold, rainy day….like today. At my house, we always have a grain day during the week. I either make garbanzo beans, chili, pork & beans, or lentils. Compared to other grains, lentils are easy and quick to prepare, and they absorb all the flavors so well. With the other types of beans, I have to prepare the crockpot the night before to let them cook overnight, that way when I rush home from my daughter’s swim class I just finish up mixing in all the other ingredients. Another great advantage I have when I make grains is that I can freeze half of it after it is cooked, which is very helpful on hectic days (or lazy days).

For this recipe, I only used half a bag of lentils, if you want to use the entire 2 cups, just double the rest of the ingredients.  You can also add bacon or pancetta, sausages, more ribs, it depends on how meaty you want it.  Just make sure you brown them first to get extra flavor. And that way you can also discard excess fat before adding the rest.

Helga

Lentil Stew

A Foodies’ Original Recipe
Serves 4

Ingredients:
1 cup raw lentils
1 tomato, diced
½ onion, diced
1 carrot, diced
1 garlic clove, chopped
1 small piece of pork rib
1 bay leaf
Salt and pepper to taste
¼ teaspoon oregano powder
¼ teaspoon cumin powder
¼ teaspoon paprika
5 cups of water or beef broth

Procedure:

1. In a hot pan with olive oil, sauté the onions, garlic, and carrots. Add the rib. Sauté for about 5 min over medium heat.
2. Add the lentils and tomatoes, together with the oregano, cumin, and paprika.  Season with salt and pepper. Let it cook for about 5 minutes more
3. Add the liquid and the bay leaf.
4. Cover and let cook for about 40 min over medium heat.
5. Remove the bay leaf and serve with white rice.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)