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Lentil stew
Started
by Mandy
on November 25, 2009
Made this last night- subbed water for the shoyu, and mushrooms for the tomatoes... and I didn't have oregano. But it was still great. I only used 4 cups of broth though. I don't like my soup to be too brothy- I think I could have used a cup less of the water. Interesting flavor. But not as good as the rustic pasta!
I also made this last night as loved it! I did find it was really brothy too, and was thinking about maybe adding more potatoe and lentils next time.
IT WAS DELICIOUS!!! I loved it! I added more veggies to mine, and thought it really made a difference:)
We loved it too!!! Each bowl was filled with a Moroccan rice I had bought a while ago which accented the stew beautifully!! Yummy!
I have made this a few times...it's absolutely delicious and is for sure more like a soup than a stew BUT put the leftovers in the fridge for the next day and the lentils absorb almost all the liquid and it will be more of a stew-y consistency. I used green lentils and the extra sweet potatoes and served it with Whole Foods "Seeduction" bread + Earth Balance. Yum!
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