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.
Ingredients for Lentil Stew:
- Red Lentils
- Crushed Tomatoes
- Coconut Milk (Full Fat)
- Chicken Bone Broth
- Onion Soup Mix
- Smoked Paprika
- 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:
- Stock Pot or Dutch Oven
- 2 cups Red Lentils
- 1 can Crushed Tomatoes
- 1/2 can Coconut Milk Full Fat
- 1 Jalapeno Chopped
- 3 teaspoons Sea Salt
- 2 teaspoons Cumin
- 2 teaspoons Smoked Paprika
- 2 teaspoons Fresh Basil
- 2 teaspoons Fresh Cilantro
- 2 teaspoons Fresh Oregano
- 1/2 Tablespoon Onion Soup Mix
- 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.
- Substitute Green Lentils in place of the Red Lentils, but adjust to a longer cook time.
- In this recipe I used fresh herbs. When using dried herbs, use about 1/2 less. Dried herbs have a stronger flavor.