Lentil Stew

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup split peas
• 1 cup yellow split peas
• 2 tablespoons tomato paste
• 1 medium onion, diced
• 2 garlic cloves, crushed
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 bay leaves
• 2 tablespoons dried thyme
• 1/2 teaspoon red pepper flakes
• 1 tablespoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons cornstarch
• water
• 1 cup plain low-fat yogurt (optional)
• 1/4 cup parsley

Recipe

• 1 heat a large soup pot over medium heat.
• 2 dice onions, chop celery, chop carrots, crush garlic.
• 3 add oil, salt and chopped veggies to pot.
• 4 sweat veggies.
• 5 while veggies are sweating, wash split peas, checking for stones or discolored peas.
• 6 put aside lentils and allow to drain.
• 7 add tomato paste to pot and boost heat to high.
• 8 cook tomato paste and veggies until the paste browns and smells cooked.
• 9 add lentils and toss to coat.
• 10 cover lentils with water until just barely covered.
• 11 add bay leaves, red pepper and thyme.
• 12 stir, lower heat to medium-low, and cover.
• 13 let cook, stirring occasionally until soft, 20-30 minutes.
• 14 if the peas become too dry, add additional water.
• 15 when peas are soft, mash coarsely with a large fork, or a stick blender.
• 16 thoroughly mix cornstarch with 1/4 cup water.
• 17 add cornstarch slurry to lentils and boost heat to medium-high.
• 18 once soup has thickened, add water if too thick, and then drop heat to low.
• 19 if you want a creamier stew, or if the stew is too spicey, add 1/2 cup plain lowfat yogurt.
• 20 serve with a dollop of yogurt and/or parsley.