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White Lentil Stew

White Lentil Stew

After a long, cold day, nothing satisfies the stomach and soul quite like a good stew. This stew, or ragout, is chock full of of healthy vegetables. This easy soup recipe is the perfect recipe to end any day.

Serves: 4

  • 1 1/4 cup onion, sliced
  • 2 teaspoons garlic, slivered
  • 2 teaspoons olive oil
  • 1/2 cup fresh tomatillos, cut in large dice
  • 1/2 cup cremini mushrooms, diced
  • 1/2 cup sweet red pepper, diced
  • 1/2 teaspoon chopped chipotle peppers in adobo
  • 1/4 teaspoon fennel seed
  • 1/4 teaspoon cardamon seed
  • 1/4 teaspoon cinnamon
  • 1 1/4 cup sweet tart apple, diced
  • 1 cup firm ripe tomatoes, cored seeded and slivered
  • 1 cup cooked white lentils along with 1/2 cup cooking broth
  • Chopped fresh mint
  • Fried banana slices
  1. Saute the onion and garlic in the olive oil over moderate heat for a minute or two until vegetables are just beginning to soften.
  2. Add the tomatillos, mushrooms, red pepper, chipotle, fennel seed, cardamon and cinnamon and saute until vegetables are crisp tender, about 4 minutes.
  3. Add apples and tomatoes and saute one minute longer. Add lentils and warm through.
  4. Serve garnished with a sprinkling of chopped mint and fried bananas, if desired.

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