Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Lentil Veggie Stew

on 2012 February 19

I love this stew!  It’s a favorite of mine for a healthy, delicious, and satisfying meal.  And if you leave out the Swiss cheese, it’s great as a vegan dish, too!

 

Ingredients

1/4 cup oil

1 carrot, chopped

1/2 onion, chopped

1/2 teaspoon thyme

1/2 teaspoon marjoram

3 cups vegetable broth

1 cup dry lentils, rinsed

1 15-ounce can tomatoes, diced, stewed, or whatever

1 10-ounce box frozen chopped spinach, thawed*

1 tablespoon parsley

salt to taste

shredded Swiss cheese

 

Directions

In a large pot, saute carrot and onion in oil until onion is translucent.  Add thyme and marjoram and saute 1 minute more.  Add remaining ingredients, except cheese.  Cook, covered, for 45 minutes, or until lentils are tender.  Remove from heat.  Place 2 tablespoons of Swiss cheese in the bottom of each bowl, and top with hot stew.  Stir in the melty, cheesy goodness, and enjoy the deliciousness!

*When I’m fixing this for other people, I typically use 1/2 the box.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: