Would you believe I was a pescatarian for 6 years? That’s a vegetarian who eats fish… spell-check doesn’t even recognize the word. Uh-huh. A very naughty pescatarian who ate Wendy’s spicy chicken sandwiches when he was feeling peaked. If I knew how to cook back then I might not have been invisible standing sideways. Clearly that’s not a problem now, but thanks for mentioning it!
This is comfort food at it’s finest and healthiest. I would call this a fairly affordable meal, as well.
Heads up to those with stomach/intestinal disorders like IBS: lentils are healthy but do contain a type of fiber that is a little harder to digest, so I would recommend not eating this back to back or every day… freeze some and pace it out a bit.
If you don’t have stock or broth in the house this can be made with just water – step up your seasonings a bit and add some more tomato paste.
Great healthy comfort food – perfect for meatless Monday or poor-as-frig Friday!
Course: Main Course
Keyword: lentils, potato, stew
Author: Kenny MacKenzie
6cupsvegetable stock or broth
12ozpotatoesabout 3 good sized russets
2TBSPextra virgin olive oil
1/2tspground black pepper
Heat a 5 to 6 quart saute pan on medium heat.
Add olive oil to the pan when hot.
Let oil warm up for a minute or two. Once it begins to shimmer, toss in your chopped onion. Stir so all the onion gets covered with oil. Cook for 2-3 minutes.
Lower heat a little. Add garlic on top of the onions, let cook until fragrant 60-90 seconds.
Add tomato paste and stir in until incorporated.
Toss in carrots and rosemary, stir and cook for a minute.
Add cumin and then stir in the potatoes. Cook for 3-5 minutes.
Stir in the lentils.
Raise heat to med-high and add 6 cups of broth or stock. Stir.
Add fresh thyme sprigs and bay leaf.
Bring to a gentle boil and then lower the heat and allow to simmer for 30-40 minutes, until the potatoes are fork tender and lentils are completely cooked. (If adding optional leafy greens, wait til everyone's cooked and then throw in a few handfuls; cook for another 3-5 minutes!)
Serve and enjoy! Lasts in fridge 5 days, freezer 3-4 months.
Some folks make lentil potato stew with just water instead of broth. Recently I made it with roughly half stock, half water – came out delish!
Music to cook by: Freddie Hubbard “Here to Stay”
Keep the recipes coming - support this blog at Patreon 🙂