Happy spring, everyone! It’s been a while since I posted a recipe… my apologies! I haven’t experimented with any new recipes lately so there wasn’t much to update you on, but here’s another quick and simple soupy recipe (can you tell I LOVE soup and stews yet?)
This tomato-based lentil stew is surprisingly filling and tastes pretty good, and I love how you can customize the flavor to your liking.
- 1.5-2 cups of lentils (this will give you about 4 meals worth, depending how large your portions are!)
- 1/2 can (or 12oz) of pasta sauce **I would definitely recommend you use fresh tomatoes and mash it up so it’s a richer flavor, but pasta sauce works just as well**
- 1 medium onion
- 5-6 white mushrooms
- Sift through your dried lentils to make sure there are no rocks!
- Rinse your lentils, and then soak them overnight.
- The following day, pour your lentils and about 1 cup of water into a pot and wait for it to boil.
- Rinse and dice your onion and mushrooms into fine pieces.
- After the water has boiled, add your onion, mushrooms, and pasta sauce into the pot and lower the fire.
- For seasonings, I used paprika, oregano, garlic salt, seasoning salt, cumin, and red pepper flakes. You can customize to taste so you get enough salt or spice in your stew.
- Let it simmer for about half an hour, and it’ll be ready to eat!