Entree Recipes > Lentil and Vegetable Stew
March 27, 2009 by admin · Leave a Comment
Ingredients
- 250 g. brown lentils (soak overnight if necessary)
- 400 g. potatoes, peeled, coarsely diced
- 250 g. zucchini, sliced or cubed
- 250 g. leeks, trimmed and sliced
- 150 g. celery, sliced
- 100 g. onion, finely chopped
- 2 tbsp. CapTri®
- 3 tbsp. sunflower oil
- 2 cloves garlic, crushed
- 2 tbsp. finely chopped parsley
- juice of 2 lemons
- salt and pepper to taste
Soak lentils 30 minutes and drain. Simmer in a large pan with 2 ½ cups water for 45 minutes to one hour and 15 minutes or until nearly soft. Add potatoes and cook 10 minutes. Add zucchini, leeks and celery season to taste with salt and pepper, cook 10 more minutes. (Only a little liquid should remain.)
Sauté onion in oil mixture until soft and lightly brown. Add to vegetables and stir in parsley and lemon juice. Simmer a few minutes and adjust seasoning. Serves six.
