ITALIAN LENTIL STEW | Italienischer Linseneintopf — The Recipettes

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ENGLISH RECIPE

ITALIAN LENTIL STEW 

– shared from  the recipettes

THANK YOU. DELICIOUS.

A lot of ideas for recipes are the result of inspirational exchanges with family and friends. Some of the meals need multiple times of cooking and various adjustments to make it on my virtual „Yes, I want to share this with you“-list. That makes it even more special and exciting for me when I finally share it with you after 3 years.

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Ingredients

  • 10.5oz bacon
  • 28oz can peeled whole tomatoes
  • 4 1/4 cups chicken broth
  • 10.5oz green lentils
  • 3 celery stalks
  • 3 carrots
  • 2 garlic cloves
  • 3 small red onions
  • 6 Tbsp dried oregano
  • 2 tsp yellow curry powder
  • 3 bay leaves
  • 1/3 tsp chili flakes
  • 1/2 tsp dried thyme
  • 2 Tbsp salt
  • 1 Tbsp freshly grated pepper
  • 2 Tbsp olive oil
  • 1 Tbsp butter
  • 3 Tbsp parmesan cheese
  • 5 Tbsp balsamic vinegar

Preparation Time: 20 Minutes
Cooking Time: 50-60 Minutes
Total Time: 1 Hour 10 Minutes
Servings: 6-8 people

Directions

  1. Cut the vegetables – onions, garlic, celery stalks and carrots.

  2. Preheat the olive oil with the butter in a medium sized pan and roast the vegetables for about 7 minutes.

  3. Add the bacon and sauté for another two minutes. Add the canned tomatos, break them up and stir till the mixture is well combined.

  4. Pour the roasted vegetables with soup and season with everything except salt (oregano, thyme, curry, bay leaves, chili flakes, pepper). Consider that adding salt upfront will keep the lentils hard.

  5. Add the lentils. (Tip: If you use another type of lentil consider that you might have to steep them before cooking)

  6. Cook covered on low heat for about 40 minutes. Stir occasionally.

  7. Cut the parmesan cheese into small pieces and add together with the balsamic vinegar. Season with salt and serve with fresh white bread.

Die besten Ideen für Gerichte entstehen beim Ideenaustausch mit Familie und Freunden. So auch hier geschehen! Mehrfach gekocht und immer wieder etwas angepasst, hat es dieses Gericht nach 3 Jahren nun auch auf die „Muss ich mit euch teilen“-Liste geschafft. Zutaten für 6-8 Personen 300g Tiroler Speck 800g Dose geschälte Tomaten 1l Hühnersuppe 300g grüne…

via Italienischer Linseneintopf — The Recipettes

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