Monday, February 2, 2009

Lentil Stew

I haven't tried this yet, but think it sounds pretty good.


1 pkg. lentils
1/2 med. onion, cut up
2 1/2 - 3 c. cut up potatoes, pared
1 1/2 - 2 c. cut up carrots, pared
3-4 garlic cloves
1 tsp. parsley flakes
1/2 tsp. basil
3 (10 oz.) cans Italian stewed tomatoes
Grated Parmesan or Romano cheese
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. oregano
1 1/2 tbsp. Italian salad dressing

Soak lentils in cold water overnight. Rinse off. Put lentils in large stock pot. Add onion, potatoes, carrots, garlic cloves, parsley, basil, stewed tomatoes, onion powder, garlic powder, oregano and salad dressing. Cover with water to 2" from top. Cook over medium low heat for 2 1/2 to 3 hours. Stir occasionally. Serve with grated cheese on top of each bowl. (Stew should have a lot of liquid. If cooked down, add water for consistency.)

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