Tuesday, July 22, 2008

Tasty Lentil Stew

See my recipe below for the lentil soup we made last week. Please note the photo above illustrates someone else's recipe (but ours looked similar). This recipe is full of antioxidants and vegetable protein. You may also wish to use "lower sodium" versions of the soy sauce, V8 and broth if you're trying to cut back on salt. This recipe will cook to a "stew" consistency. You can add more water toward the end to make soup. Also, vegetarians can double up on vegetable broth in lieu of chicken broth. Mainstream researchers are intrigued by the potential cancer-fighting properties of olive oil and tumeric, so enjoy these ingredients in abundance!

Lentil Soup


1 package dried lentils
1-2 T. olive oil
1 leek stalk (chop in “rings” and wash well in colander) or 1 medium onion diced
2 T. peeled/grated ginger root (optional)
2 T. chopped garlic
2 C. chopped veggies (celery, carrots, corn, tomatoes, etc.)
1 box Swanson’s Organic Chicken Broth
1 box Swanson’s Organic Vegetable Broth
2 Cups water
2 T. Honey
1 T. Soy Sauce (we used reduced sodium type)
1 T. Worcestershire Sauce
1 1/4 C. V8 or Tomato Juice


Tumeric: 1 tsp.
Mild Curry: 1 tsp.
Cumin: 1 tsp.
Garlic Powder: dash

How To Cook:

Rinse lentils in colander and set aside.

Sautee leek, ginger root, garlic and rest of veggies in 1-2 T. oil over medium/high heat until tender (about 5 minutes… carrots will still be crunchy, that’s OK).

Add spices and cook another minute or two until mixed.

Add Broth, Honey, Soy Sauce, Worstshire Sauce, V8 Juice, water. Then, add lentils.

Cook over medium-high heat to boiling.

Then, cover pot and reduce heat to simmer for an hour.

Makes a bunch of servings. Freeze what you won’t use in two days.

Photo by Seitti... see http://flickr.com/photos/seitti/451267635/ for restrictions.

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