tag:blogger.com,1999:blog-494371422735860072.post8241202026827732460..comments2019-09-11T17:23:57.269-04:00Comments on The Old Kitchen: Early Marriage and Graduate School MealsCotehelehttp://www.blogger.com/profile/13156369000746596045noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-494371422735860072.post-16150983886859383612010-10-24T18:56:06.630-04:002010-10-24T18:56:06.630-04:00I'd love your lentil stew recipe! I'm tryi...I'd love your lentil stew recipe! I'm trying to cook more vegetarian meals, and lentils is one of the few beans that my picky son will eat.Gena @ A Bluebonnet in Beantownhttp://www.blogger.com/profile/13612056865987770135noreply@blogger.comtag:blogger.com,1999:blog-494371422735860072.post-91249346120218686102010-10-24T19:59:25.963-04:002010-10-24T19:59:25.963-04:00Thanks for looking at my blog. I started it when c...Thanks for looking at my blog. I started it when construction began on the kitchen. Of course, things got busy, and I didn't keep up. :-( I wish I had. <br><br>Here is the recipe for Lentil Stew. It's based on Baked Lentils with Cheese in the More with Less Cookbook by Doris Janzen Longacre. It is written to be baked. I find it's easier not to drag the pan out of the oven to stir and add ingredients. I make it on the cooktop or in a crockpot.<br><br>Lentil Stew<br>Serves 6<br><br>Preheat oven to 375F if baking.<br>Combine in a dutch oven (or 9 x 13 baking pan)<br>1 3/4 cups lentils, rinsed<br>2 cups water, add more as needed <br>1 whole bay leaf<br>2 tsp. salt<br>pepper, freshly ground to taste<br>2 large onions, finely chopped<br>2 cloves garlic, minced<br>2 cups canned tomatoes (I use fresh when available)<br><br>Simmer until lentils are slightly underdone.<br>(If baking: cover tightly and bake 30 minutes)<br><br>Stir in:<br>2 large carrots, thinly sliced<br>1/2 cup celery, thinly sliced<br>potatoes, cubed (I use 2-4 depending on size)<br>1 green pepper, chopped<br>2 Tbs. parsley, finely chopped (I don't use this)<br><br>Simmer until vegetables are cooked to your liking.<br>(If baking: uncover and bake for 40 minutes omitting pepper and parsley.<br>Add remaining ingredients and sprinkle 3 cups cheddar cheese, shredded on top.<br>Bake uncovered 5 minutes until cheese melts.)<br><br>I sometimes add veggie sausage with the vegetables.<br><br>Rather than sprinkling cheese and baking, I serve with cheese and sour cream on the side.<br><br>The recipe credit is Catherine Kornweibel, Easton, Pa.<br><br>I e-mailed this to you as well.<br><br>Cheers! I hope your son likes it!Cotehelehttp://www.blogger.com/profile/13156369000746596045noreply@blogger.com