Thursday, September 27, 2012

Red Lentil Stew

Hearty and filling with red lentils, zucchini, onions, fire roasted tomatoes and spicy green chiles, this stew will warm you up on the coldest of nights.

Red Lentil Stew
2 tbl extra virgin olive oil
1 yellow onion, small dice
1 celery stalk, small dice
1 zucchini, small dice
2 oz can roasted green chiles
3 garlic cloves, minced
1 tbl cumin
2 tsp chili powder
2 tsp salt
1 tsp pepper
3 cups vegetable broth
1 cup dry red lentils
1 cup water
1-15oz can roasted diced tomatoes
2 tsp green tabasco
2 limes, halved
3 tbl chopped cilantro
1 avocado, medium dice

Saute the onion and celery in a large pot until tender, 5 minutes. Add the zucchini, chiles, garlic, cumin, chili powder, salt and pepper and saute 5 minutes more. Add the broth, lentils, water, diced tomatoes, tabasco and juice from two limes. Bring to a boil, reduce to a simmer and cover. Cook for 20 minutes or until the lentils are tender but not mushy and falling apart.
Taste and adjust seasonings, garnish with cilantro and avocado.

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