Simple Lentil Stew
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
lentils
|
|
| 1 | each |
onions
chopped small |
|
| 1 | each |
carrots
cut into chunks |
|
| 1 | each |
potatoes
cut into chunks |
|
| 2 | tablespoons |
margarine
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | x |
water
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
lentils
|
|
| 1 | each |
onions
chopped small |
|
| 1 | each |
carrots
cut into chunks |
|
| 1 | each |
potatoes
cut into chunks |
|
| 3E+1 | ml |
margarine
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | x |
water
|
*
|
| 1 | x |
thyme
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Heat up the margarine in a deep saucepan.
Fry the onion, carrot and potato until soft.
Stir in the flour.
Add the lentils and enough water to generously cover the lentils.
Cook the lentils until tender, adding enough water as needed to keep the stew thick.
(The lentils will grow and absorb water).
While it is cooking, add thyme, salt, and pepper to taste.
(Thyme should be the dominant spice).
Serve over rice.
