Spicy Lentil & Potato Stew

Spicy Lentil & Potato Stew

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  , ,

Yields or Serves:  

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No meat. No Problem. Just make sure to serve with plenty of crusty warm bread for dipping.

  • 1/2 Pound Dried Lentils
  • 7 Small Yukon Gold Potatoes (Cut In Quarters)
  • 1 Medium Onion (Chopped)
  • 1 Large Carrot (Chopped)
  • 1 Large Hot Red Pepper (Chopped)
  • 5 Garlic Cloves (Minced)
  • 1 Cup Diced Tomatoes
  • 4 Sprigs Fresh Oregano
  • 1 Tablespoon Garlic Powder
  • 1/3 Cup Tomato Paste
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Freshly Ground Pepper
  • 1 Teaspoon Kosher Salt
  • 5 Cups Dry White Wine
  1. Sort and rinse lentils.
  2. In large-size pot heat olive oil over a medium-high heat. Add garlic, onions, carrots, red pepper, and potatoes. Cook 5 minutes, stirring frequently. Add lentils, white wine, tomatoes, oregano, garlic powder, tomato paste, kosher salt and pepper.
  3. Bring to a boil. Cover with lid and reduce heat to low. Simmer 1 hour until vegetables are tender and stew thickens.
  4. Remove from heat and throw away oregano. Ladle into bowls.
  5. Serve warm.
  6. Serves 4
  7. "Work With What You Got!"
  8. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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