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–+ servings

Lentil & Potato Stew

Sounds good, I have not had lentils yet, so I need to change this. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 500 grams potatoes, washed, cubed 1/2 inch
  • 250 grams carrots, washed, sliced 1/4 inch
  • 4 cloves garlic, smashed and minced
  • 1 tablespoon fresh rosemary leaves, finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon apple cider vinegar
  • 3 cups water
  • 1 cup dry brown lentils, soaked overnight
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons fresh thyme, finely chopped
  • 3 cups fresh greens, or frozen, thawed, and squeezed dry

Instructions
 

  • Heat the oil in a large pot with the oil, then add the onion cook until softened, the add the potatoes and carrots and cook for 5 minutes to just brown them.
  • Add the garlic and rosemary until fragrant then the salt, pepper, cayenne, and paprika and stir to combine the flavors for 30 seconds to a minute.
  • Add the vinegar and water and stir, bring to a boil and add the lentils and reduce to a simmer, simmer for 25 to 30 minutes, or until the potatoes and carrot is tender and the lentils are tender.
  • Remove from heat and stir in the honey, mustard, thyme, and greens. When the greens are wilted and hot, serve.

Notes

I will price this when I can find dried lentils here, for now I will say low cost.
Provided courtesy of good friend, Stephen Connell.
United States.