Wednesday, April 18, 2012

Fast and Easy Potato Lentil Stew

We spent the weekend in Phoenix with J.R.'s sister and her family.  What does this mean?  Well I'll tell you what it means: An empty fridge upon our return.  So when I finally remembered that food is an essential part of functioning around 1 o'clock in the afternoon yesterday, the choices were slim.  And what do you do when choices are slim and you have just finished reading the "Hunger Games" books?  You make a stew.  So I scavenged through the cupboards and found lentils, potatoes, and vegetable stock.  Eureka!

1 T. oil (I used grape seed oil this time)
1 yellow onion diced small
2 cloves garlic, minced
3 medium potatoes, peeled and medium diced (about 1 centimeter cubed)
4 c. low-sodium vegetable broth
2 cans of lentils, or 3 cups cooked lentils (drained and rinsed)
salt and pepper to taste

So this is really easy: You heat the oil over med-high heat in a pot.  Then add in the onion and potatoes.  Once the onion is softened and translucent, add in the garlic and cook until fragrant.  Pour in the vegetable stock making sure to scrape up any yummy brown bits and reduce heat to med-low.  Let the soup simmer until the potatoes are softened to about potato salad consistency.  Add the lentils in a couple minutes before the potatoes are done just to heat through.  That's it folks.  It is fast, filling, good, good for you, and a great way to stretch a buck.  I ate mine with some delicious toast we had left over from the previous week's whole wheat multigrain bread recipe.

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