Lentil Stew
Ingrediënten
- 2 cups lentils
- 6-7 cups beef broth
- 2 14½- ounce cans diced tomatoes undrained
- 2 cups potatoes peeled and cubed
- 1 cup carrots peeled and sliced or chopped
- 1 cup onion chopped
- ½ cup celery
- 2 cloves garlic minced
- 1 T. Worcestershire sauce
- 1 T. dried parsley
- 1 T. dried basil
- 1 tsp. thyme
- 1 bay leaf
- salt and pepper to taste
Instructies
- Pick through lentils and then rinse and drain.
- In a stockpot, combine lentils with 6 cups of the broth and the remaining ingredients.
- Simmer until lentils are tender, about 50-60 minutes.
- Stir occasionally and add more broth if the stew starts to look too dry.
- You can also cover the pot with a lid to reduce evaporation.
- Before serving, remove bay leaf and discard.
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