Lentil Stew

Preheat oven to 375F if baking.
Combine in a dutch oven (or 9 x 13 baking pan)
1 3/4 cups lentils, rinsed
2 cups water, add more as needed
1 whole bay leaf
2 tsp. salt
pepper, freshly ground to taste
2 large onions, finely chopped
2 cloves garlic, minced
2 cups canned tomatoes (I use fresh when available)

Simmer until lentils are slightly underdone.
(If baking: cover tightly and bake 30 minutes)

Stir in:
2 large carrots, thinly sliced
1/2 cup celery, thinly sliced
potatoes, cubed (I use 2-4 depending on size)
1 green pepper, chopped
2 Tbs. parsley, finely chopped (I don't use this)

Simmer until vegetables are cooked to your liking.
(If baking: uncover and bake for 40 minutes omitting pepper and parsley.
Add remaining ingredients and sprinkle 3 cups cheddar cheese, shredded on top.
Bake uncovered 5 minutes until cheese melts.)

I sometimes add veggie sausage with the vegetables.

Rather than sprinkling cheese and baking, the stew can be served with cheese and sour cream on the side.

The recipe credit is Catherine Kornweibel, Easton, Pa.


Serves 6.