Lentil Stew

I’ve tried several lentil soup recipes since our cooking adventure began. My favorite remains a recipe that we’ve been making for years. Simple and delicious!

1 teaspoon olive oil
Lentil Stew1/2 cup chopped onion
2 cloves garlic, minced
1-1/2 to 2 cups water
1-1/2 cups beef broth
1 cup dried lentils
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cup cubed potatoes
1 teaspoon cornstarch

Coat a large pot with cooking spray; add olive oil and place over medium heat. Add onion and garlic and sauté until tender (about 8-10 minutes). Add water, 1 cup beef broth, lentils, cumin, coriander, salt and pepper. Bring mixture to a boil; cover, reduce heat and simmer 15 minutes. Add cubed potatoes and simmer an additional 30 minutes. Combine cornstarch and remaining ½ cup beef broth; add to stew, stirring well. Bring mixture to a boil and cook 1 minute.

Note: I generally double the recipe and either freeze the leftovers or use them for lunches. We never tire of this stew!