Reader recipe Lentil Stew
NOTE: This recipe has not been checked or tested by The Canadian Living Test Kitchen.

Lentil Stew

While backpacking along the Camino trail in Spain we tried to eat healthy and cook our own meals as much as possible. I made this many times, each time improving it and it has become one of my favourites

By kc2burrows

Source: kc2burrows

Recipe3 out of 5 based on 5 ratings.
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  • Prep time 20 minutes
  • Cook time 30 minutes
  • Portion size 6


    1 green pepper chopped
    1 red pepper chopped
    5 stalks celery chopped
    1 zuccini sliced and chopped
    3 cloves garlic minced
    1 tsp 5 spice
    1 tsp paella
    1 tsp thyme
    1 796ml diced tomatoes
    1 540 ml bean medley
    1 cup green lentils
    1 cup red lentils
    1/2 cup fava Optional
    3 carrots peeled and chopped
    2 cups green beans, chopped
    3 cubes boullion (vegetable, onion, herb)
    2 tbsp olive oil
    1 tsp salt to taste
    1/2 tsp pepper to taste
    1 cup cauliflower florets
    1/2 cup kernal corn


Soak lentils and fava overnight then drain. In a large fry pan or stock pot sauté onions, celery , garlic with 1 tbsp olive oil 1 to 2 minutes then add carrots, continue to sauté for 2 minutes then add rest of vegetables. Sauté 1 -2 minutes more then add lentils, fava, spices and ¾ cups of water. Simmer for 15 to 20 minutes till vegetables are tender. Add tomatoes and bean medley, bring to a boil and then shut off. Let rest for 5 to 10 minutes. Serve with fresh whole wheat bread or buns. Serves 6

Additional information : Contest recipe category: Vegetarian

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