Lentil Stew
This recipe was given to me by a friend several years ago. I love to pull it out of my recipe box because it's in her handwriting and makes me feel connected to her every time I hold it in my hands. In this digital age, where I can just download a recipe onto my drive it's really nostalgic to have something written on paper in the penmanship of the one who gifted the recipe to me. I have several items like this in my recipe box. Some of them have passed away and this is one way that I keep their memory alive. The person who gave me this recipe, however, is still very much alive though I just don't get to see her very often. I hope this blogpost will help her realize that she is still very much on my mind.
Ingredients
6 Cups water or broth
2 Cups (1 bag) Lentils
1 Cup Chopped Onion
1 tsp Basil
2 Stalks Chunked Celery
1 Can Stewed/diced tomatoes
1 Clove Crushed/Chopped Garlic
1 Can Chopped Mushrooms
2 tsp Salt
4 Chunked Carrots
4 Peeled & Chunked potatoes (I use sweet for glycemic index)
Directions
Sort and rinse lentils into heavy pot. Add water or broth and bring to a boil. Reduce heat and let simmer for 1 hour. Add remaining ingredients and let simmer 1 additional hour.
That’s it! So simple and so amazingly delicious! I like to serve it with some homemade cornbread or even some sourdough biscuits.
As with most soups/stews, it is just amazing (if not more amazing) as a leftover because the flavors have had a chance to marry even more!
I get so frustrated when I find a recipe on line and the author spends half of the post telling you about their memories associated with the item. So, I did not do that to you! Let me know if you liked this recipe and I’ll share some more.