Y’all know how much I love Alicia Silverstone’s The Kind Diet. She has some amazing recipes! This is one of my favorites that I make often. It was raining today and stew sounded yummy.
Serves 6 – I half the recipe sometimes and it’s still enough!
½ t garlic powder
½ t paprika
½ t sea salt
¼ t ground cumin
¼ t dried oregano
½ t dried basil
2 T olive oil
2 garlic cloves, crushed
2 large onions, cut into chunks
2 celery stalks, diced
1 carrot, sliced
1 potato, cut into chunks
¼ cup shoyu (this is a low-sodium soy sauce that you can find at health food stores– if you don’t have it you could probably substitute 1/8 C soy sauce, but the shoyu really makes this dish delish!)
5 cups vegetable broth
3 tomatoes, cored into chunks
1 ½ cups brown lentils (dried and rinsed)
2 sliced of your favorite bread, cubed
Extra virgin olive oil
- Combine the garlic powder, paprika, salt, cumin, oregano, and basil into a small bowl.
- Heat the oil in a large soup pot (you’ll be adding a lot of liquid later, so make sure it’s big enough) over medium high heat, and add the garlic, onion, celery, carrot and potato.
- Stir in half the seasoning mixture and the shoyu.
- Cook, stirring frequently for 7 minutes or until the onions are tender.
- Add 5 cups of water, the 5 cups of broth, tomatoes and lentils.
- Bring to a boil over high heat, then reduce the heat and simmer with lid askew for 30 minutes.
- Add the remaining seasoning mixture, and cook for 20 minutes longer or until the lentils are soft.
- Meanwhile, pan roast the cubed bread in a dry skillet until nice and toasted. (I sometimes omit this)
- Ladle stew into the bowls, and garnish with croutons and croutons and a drizzle of olive oil.
Rating: A+. This is nourishing and delicious! I like it served over a scoop of quinoa – my newest favorite grain. YUM!