Lentils, Beans, and Tomato Stew

Kelly Cohen Recipe By
  • Cooking and Prep: 45 m
  • Serves: 4
  • No Allergens

As a kid, I didn’t grow up eating beans and lentils. It wasn’t part of our diet at all. I started eating them in NYC a few years back and started cooking them very recently.

 

I find legumes very satisfying and filling. As a vegetarian, I am often missing my protein and this stew, believe it or not, offers 40 of protein per portion!

 

This is a very easy recipe as all you need to do is throw in the ingredients. The more it cooks, the tastier it gets.

 

To add some flavors to the beans and lentils, they are mixed with some of my favorite spices, paprika and cumin, and also tomatoes and mushrooms. How delicious is that??

Ingredients (12)

Main ingredients

Start Cooking

Prepare the Stew

  1. Cook lentils according to packaging in a large pan.

  2. Add water, diced onions, tomatoes, garlic and beans.

  3. Add all spices.

  4. Cook on medium heat until boiling.

  5. Add mushrooms and finally allow to simmer for 20 minutes on low.

  6. Serve warm, with herbs.

About

This recipe originally appeared on MyOrganicDiary.com

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating No Ratings Yet.
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP