Tomato & Lentil Stew
Warming and savory tomato lentil stew
INGREDIENTS
• 1 Cup Uncooked Green Lentils
• 1 Medium Yellow Onion, Peeled & Diced
• 1 Can Crushed Tomatoes
• 2 Cups Filtered Water
• 2 Tbsp. Olive Oil
• 2 Gloves Garlic, Minced
• 1 ½ Tsp. Dried Rosemary
• 1 Tsp. Sea Salt
• ¼ Tsp. Crushed Red Pepper Flakes
• 2 Tsp. Balsamic Vinegar
• 2 Sprigs of Fresh Thyme
HOW TO MAKE IT
- Heat the olive oil in a dutch oven or large stock pot over medium heat. Add the onion and cook for 6 minutes or until soft and translucent, stirring occasionally. Add the garlic, dried rosemary, sea salt, and red pepper flakes, and cook for another 1 to 2 minutes or until the garlic softens, stirring frequently.
- Add the lentils, crushed tomatoes, filtered water, and balsamic. Stir to combine and nestle the sprigs of thyme into the liquid. Increase heat to medium-high and bring to a rapid boil. Then, reduce heat to low, cover, and simmer for 30 to 35 minutes or until the lentils are tender.
- Carefully remove the thyme sprigs. Taste and season with more sea salt, if desired. I typically don’t add any additional salt; however, feel free to season as you wish.
