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Lentil Stew

Deel op Facebook Print Recipe

Ingredients

  • 2 cups lentils
  • 6-7 cups beef broth
  • 2 14½- ounce cans diced tomatoes undrained
  • 2 cups potatoes peeled and cubed
  • 1 cup carrots peeled and sliced or chopped
  • 1 cup onion chopped
  • ½ cup celery
  • 2 cloves garlic minced
  • 1 T. Worcestershire sauce
  • 1 T. dried parsley
  • 1 T. dried basil
  • 1 tsp. thyme
  • 1 bay leaf
  • salt and pepper to taste

Instructions

  • Pick through lentils and then rinse and drain.
  • In a stockpot, combine lentils with 6 cups of the broth and the remaining ingredients.
  • Simmer until lentils are tender, about 50-60 minutes.
  • Stir occasionally and add more broth if the stew starts to look too dry.
  • You can also cover the pot with a lid to reduce evaporation.
  • Before serving, remove bay leaf and discard.
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Course; Stew
Cuisine; Amish