You can easily double this lentil stew recipe, but our thought is that this formula is so quick and simple that if you’ve got a pound of Soak and Cook Lentils and a quart of Vegetable Tomato Sauce, you may want to make two different lentil stews during the week. So, check out all of the lentil stew options before making one big pot.
- 1 to 2 tablespoons olive or coconut oil, see Variations
- 3 cloves garlic, minced
- Dried Herbs and/or Spices, see Variations
- 8 to 12 ounces (2 to 3 cups) diced or shredded Vegetables, see Variations
- 2 cups vegetable or chicken broth your choice
- 2 cups Vegetable Tomato Sauce from A Vat of Tomato Sauce
- 1/2 recipe Soak and Cook Lentils, scant 3 cups, cooked
- 1 cup coconut milk, optional
- Fresh Herbs, optional
- 1 tablespoon Acid, optional, see Variations
- Salt and ground black pepper
Heat oil in a soup kettle over low heat while mincing garlic and measuring Dried Herbs and/or Spices. When ready to cook, increase heat to medium-high and add garlic and spices; cook, stirring constantly, until fragrant, a minute or so. Stir in Vegetables to coat. Add broth, tomato sauce, and lentils; bring to boil. Reduce heat to medium-low and cook, stirring occasionally, until vegetables are tender and liquid has reduced to stew consistency, 10 to 15 minutes. If adding coconut milk, stir it in now; return to a simmer. If using Fresh Herbs and/or Acid, stir them in now. Taste and adjust seasonings, including salt and pepper, and adding extra water or broth if you prefer a juicier stew. Serve.