I was so afraid on lentils for such a very long time. I don’t know why. They are the cutest of the bean family, in my personal opinion, and cook up much quicker without the overnight soak. Of course, they are a wonderful source of fiber too.
As I was browsing around the internet, I noticed a recipe by Erin, the $5 Dinner Mom
I prepped all of my veggies before starting anything else. The way I cut the carrots was probably not the safest but it certainly worked. (Don’t try this at home.)
Saute the onions, garlic, carrots, and potatoes in hot oil until they begin to soften. Then, add in the broth, tomatoes, and beans (not the lentils).
Toss in your seasonings and bring to a boil. (Notice I had to change to a bigger pot. Oops.) Once the soup is boiling, add your lentils and allow them to boil for a couple of minutes before adding in your pasta. Cook until the pasta is done.
Chop up about a cup of spinach and toss that in the pot. Give it a stir.
Right before you are ready to serve, add your red wine vinegar. I guess this could be optional but I love it too much to leave it out.
Too thick to be soup, so I called it stew. Either way, add some crusty bread and it is a hearty, delicious meal.
Ingredients
Method
- In a large stockpot, heat oil over medium-high heat.
- Sauté onions, garlic, potatoes, and carrots until the onions are softened.
- Add the broth, water, tomatoes, black beans and seasonings. Bring to a boil.
- Add the lentils and allow it to cook for about ten minutes.
- Stir in the pasta and cook until done.
- Then add the spinach and allow it to wilt.
- Before serving, remove the bay leaf and stir in the red wine vinegar or sprinkle over individual servings.
This recipe is linked with love at The Gooseberry Patch.
Potatoes are mentioned to cook in the pot but in the actual recipe there is no potato listed as to how many to use.
Oops! Thanks so much for pointing that out. I will get it corrected!
Please pardon the sleep-deprived mommy. {blush}