Lentil Stew – Fall Cooking

As the weather turned into a crisp, rainy fall day my thoughts were on the age old question, “What’s for dinner?”  Looking in the pantry for inspiration and finally it clicks…Lentil Stew!

For this recipe I had to think outside the box.  Reason being, in the past when I’ve made lentils my kids usually do not approve!

This time was different.  Hallelujah!

I used red lentils for our lentil stew.

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Why use red lentils?

All lentils are a great source of protein, but did you know red lentils have a shorter cooking time?  Red lentils are also less expensive.

We buy red lentils in bulk from Azure Standard.

Click here if you’re interested in buying red lentils.

Ingredients for Lentil Stew:

• Red Lentils
• Crushed Tomatoes
• Coconut Milk (Full Fat)
• Chicken Bone Broth
• Jalapeno
• Onion Soup Mix
• Cilantro
• Basil
• Oregano
• Smoked Paprika
• Cumin
• Sea Salt

I wanted the flavor to “Wow” the family, which is why I used a lot of herbs and spices in this dish.  Onion soup mix was used on a whim because I was out of fresh onions.  And it was surprisingly good!

How To Make Lentil Stew

Cook lentils and chicken bone broth in a stock pot or Dutch oven on medium -medium high heat.

Bring to a boil, then lower heat to a simmer and add the remaining ingredients.

Place lid on pot and allow to simmer for 30 minutes.

Remove from heat and allow to sit for a few minutes.  We enjoyed our lentil stew with a baked potato.

Store leftovers in an airtight container.  Reheat on low until hot.

 

Find More Delicious Recipes From The Cottage:

Winter Hearty Sausage and White Beans

Gluten Free Blackberry Cobbler – From Scratch

Gluten Free Peanut Butter Cookies