Lentil Stew with Roasted Carrots and Mint

October 29, 2011 11:53

Well, the predictions were right.  Snow, snow, snow.  It's been coming down since early morning, and the worst of it is due in this afternoon.

Luckily, I went to the store last night and stocked up.  It's been awhile since I've made a lentil stew, and I thought this recipe might be a good choice.  Now that the mint growing wildly in my garden will be dead and covered with snow in a few hours, I figured I could use at least some up while it was still fresh.  Enjoy!

Lentil Stew with Roasted Carrots and Mint


serves 6


1 1/2 lb carrots


1 1/2 lb yellow onions


4 tb olive oil


1 1/2 tsp sea salt


1 cup lentils (about 1/2 lb)


4 cups low sodium vegetable stock


1 generous tb chopped fresh mint


1-2 tb lemon juice


1-2 tb red salsa


pepper to taste


Preheat oven to 375.  Cut the carrots and onions into fairly large pieces, about 1 in. long for the carrots and 1/2 in. wedge for the onions.  Toss carrots in a bowl with 1 tb. of oil and sprinkle of salt and pepper.  Spread on a baking sheet.  Do the same for the onions.  Roast vegetables for about an hour, or until they are soft and browned, stirring and turning them a few times during their roasting.  After roasting, let them cool, then chop them very coarsely.


Combine lentils and 4 cups water in a large soup pot, along with 1 tsp salt.  Bring water to a boil, then reduce heat and simmer for 25 minutes, or until lentils are tender, but firm.


Add the chopped vegetables, vegetable broth, mint, 1 tb. lemon juice and salsa.


Simmer for about ten minutes to blend flavors.  Correct seasoning to your taste.  Place in individual serving bowls and put a few drops of olive oil on each serving.


A bit of feta cheese sprinkled on top would also be excellent.

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