Lentil Stew

This stew is really flavorful and good for you.  One other thing I like about this stew is, it is rather quick to make for a stew.  It is meat free but, you won't miss the meat and it keeps well in the fridge for 3 or 4 days.

Ingredients:
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp ground cumin
1/4 tsp dried oregano
1/2 tsp dried basil
2 tbsp olive oil
2 garlic cloves, finely chopped
1 large onion, cut into chunks
1 carrot, sliced
1 potato, peeled and cut into chunks
5 cups of water
1 cup of diced tomatoes
1 1/2 cup of brown lentils

Combine the garlic powder, paprika, salt, cumin, oregano, and basil in a small bowl.  Heat the oil in a large soup pot over medium-high heat, add the garlic, onion, carrot, and potato.  Stir in half of the seasoning mixture.  Cook stirring frequently, for 7 mminutes or until the onions are tender.

Add 5 cups of water, tomatoes,and lentils.  Bring to a boil over high heat, then reduce heat and simmer with the pot lid askew for 30 minutes.  Add the remaining seasoning mixture, and cook for 20 minutes longer or until the lentils are soft but not mushy.  

Serves 6

Enjoy!

Sherry

I will link this to: 

Foodie Friday at Rattlebridge Farm

On the Menu Monday at Stonegable 
Rooted in Thyme Simple and Sweet Fridays
Wow Us Wednesday at Savvy Southern Style
A Pinteresting Party  at Tutus & Tea Parties