Monday, April 13, 2015

Lentil Stew

2 cups washed dry red lentils
2 pounds chopped lamb and broth (or 2 pounds chopped beef roast and broth)
1 small clump fresh washed parsley
1 small clump fresh washed cilantro
2 carrots, peeled and diced
1 stalk celery with leaves, diced
3 fresh tomatoes, diced
1 cup tomato juice
5 ounces fresh spinach, washed and chopped
1 onion, chopped
5 cloves garlic, diced
2 bay leaves
1/2 cup rice
Extra broth/ water to add when the soup gets too thick.
Salt and pepper to taste
3 tablespoons olive oil
Sauté meat and vegetables in olive oil. When meat is lightly browned. Then add broth, lentils and other ingredients. Simmer until tender.  Meat will no longer be red, lentils, rice and vegetables will be soft, and flavors will be blended.
Serve with challah and chilled grape juice.

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