 |
Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
|
I call it this, not because it's crunchy, but rather because it's comfort food when we're in a financial crunch. It's a yummy but not overpowering lentil stew that's SO easy to make. Hubby hates veggies, but he ate all of his! I'm still amazed. This meal costs us around $3-4, since we have most of it in the pantry, and feeds four hungry adults. I serve it with sweet cornbread, which I stir into my bowl. Ingredients:
1 cup lentils (i use green) |
3 garlic cloves, minced |
3 carrots, cut in half lengthwise, then chopped crosswise |
3 small potatoes, chopped in 1 inch pieces |
1 large onion, chopped |
cooking oil (any type you prefer) |
1 (24 ounce) can whole tomatoes with juice, chopped (or any tomatoes of equivalent size or weight) |
1 (14 1/2 ounce) can chicken broth |
salt (to taste) |
pepper (to taste) |
dried parsley flakes (to taste) |
Directions:
1. Pour enough oil into a large pot to coat the bottom.
2. Add carrots, potatoes, onion, and garlic and saute until onions are transparent (this will take longer than it would for just onions).
3. Add lentils, tomatoes in juice, and chicken broth, and bring to a boil.
4. Reduce heat to low and simmer for 40 minutes.
5. Add salt, pepper, and parsley, and simmer for another 10 minutes, or until potatoes and lentils are tender.
|
|