Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Stews, Vegan, Vegetarian
Yields or Serves:
Rating:
[Total: 2 Average: 5/5]
Tags: Carrots, Garlic, Garlic Powder, Greenwich Free Press, Hot Peppers, Kosher Salt, Lentils, Olive Oil, Onions, Oregano, Pepper, Potatoes, Red Peppers, Salt, Soups, Spicy Lentil & Potato Stew, Stews, Tomato Paste, Tomatoes, Vegan, Vegetarian, Victoria Hart Glavin, white wine, Wine, www.tinynewyorkkitchen.com, Yukon Gold Potatoes
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
- Sort and rinse lentils.
- 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.
- Bring to a boil. Cover with lid and reduce heat to low. Simmer 1 hour until vegetables are tender and stew thickens.
- Remove from heat and throw away oregano. Ladle into bowls.
- Serve warm.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen
