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Main Course Soup On Saturday Soups and Stews Vegetarian

Lentil Stew with Roasted Carrots and Mint

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.

By seedthrower1

I'm passionate about helping people realize that God wants to make something new of them and bring about a permanent transformation in their lives: body, mind, and spirit.

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