|
|
• In a large saucepan of Dutch oven, heat oil. Add onions and peppers. Cook until tender.
Add water, tomatoes, lentils, carrots, pimiento, salt, oregano, dillweed, pepper and garlic. Mix well. Bring the stew to a boil. Reduce heat; cover and simmer 45 minutes, or until lentils are tender.
8 servings.
|
|
|
Ingredients
|
| 25 mL |
|
canola oil 2 tbsp |
| 250 mL |
|
chopped onion 1 cup |
| 250 mL |
|
chopped sweet red pepper 1 cup |
| 875 mL |
|
water 31/2 cups |
| 796 mL |
|
can tomatoes 28 oz |
| 375 ml |
|
Nona's Instant Lentejas 1/2 cups |
| 375 mL |
|
chopped carrots 1 cup |
| 50 mL |
|
chopped pimiento 1/4 cup |
| 10 mL |
|
salt 2 tsp |
| 5 mL |
|
dry crumbled oregano 1 tsp |
| 7 mL |
|
dry crumbled dillweed 11/2 tsp |
| 1 mL |
|
ground black pepper 1/4 tsp |
| 2 |
|
garlic cloves, minced |
|
