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Lentil Stew

Lentil Stew, Jewish Food project, federation CJA
Lentil Stew
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Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Lentil Stew, Jewish Food project, federation CJA
Lentil Stew
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Tango - A taste of Jewish Argentina Trying this Recipe at Home? Share your pics with us! Facebook, Twitter, Instagram @FederationCJA #jewishfoodproject
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Servings Prep Time
6 Servings 20 Minutes
Cook Time
40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Place lentils in a large pot and cover with water. Bring to a boil, and continue cooking for just 5 minutes. Drain and set lentils aside.
  2. Heat the vegetable oil in a heavy large saucepan over medium heat. Add the onions, after 5 minutes add the carrots, and after another 5 add the red peppers with a pinch of salt and pepper. Cook together for an additional 10 minutes.
  3. Add to the saucepan the remaining 3 tablespoons vegetable oil with the salt, pepper, the crushed chillies, 2 bay leaf and the beef, and cook until the beef starts to brown.
  4. Incorporate the canned crushed tomatoes (save 1 cup to add during the final cooking) and the canned plum tomatoes, diced (if using). Then add the lentils and bring to boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 30-40 minutes. Check pot after 20 minutes, and add the reserved crushed tomato liquid if needed. Do not stir.
  5. When lentils are tender, add the kosher merguez sausage. Cook until lentils are soft, an additional 10-15 minutes.
Recipe Notes

To add more flavour, incorporate one garlic clove and an extra kosher merguez sausage.
If the stew gets dry during the cooking, add some water instead of more canned tomato.

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