Lentil stew

Here is one of my favorite recipes, adapted from my Grandmothers’ Inglenook Cookbook.

1 package brown lentils, washed and soaked in cold water for 1 hour
1 quart diced tomatoes
4 medium onions, chopped
2 green peppers, chopped
4 medium carrots, diced
1 TBS minced garlic
1 cup chopped celery leaves and stems
1 lb browned ground beef (can substitute TVP for vegan option)
1 TBS Worcestershire sauce
salt, pepper or other spices to taste (ie. Tony Chachere’s Creole Seasoning)

Cook veggies until tender. Add drained lentils, ground beef and seasonings. Add enough water to cover ingredients in pan or crock pot. Simmer 1 hour to blend spices or on low crock pot for 8 hours.


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DW Healing Arts

On a quest for healing and wholeness.

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