Red Lentil stew

[Country Tea]

Red Lentil Stew


1 T. oil
1 onion, chopped
2 to 3 cloves garlic, minced
6 c. water
2 c. red lentils, rinse well and drain in screen-type colander
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1 can (14.5 oz) crushed tomatoes
3 to 5 c. thoroughly washed; chopped kale**
2 tsp. dried crushed basil
1/4 tsp. rosemary
1/2 tsp. pepper
1 T. sea salt
1/8 tsp. crushed red pepper
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sour cream (optional)


In pot: sauté onion in oil; stir as needed. Allow the
chopped onion to get well-browned, this adds to the
flavor of the finished stew. Add the garlic; cook and
stir about 30 seconds. Add water. Add lentils and stir
well. Bring to boiling, turn heat to low, cover. Cook
30 minutes.

(Red lentils swell and turn yellow/go soft like split peas).

Add crushed tomatoes, kale, basil, rosemary, pepper,
salt, and crushed red pepper. Stir thoroughly. Bring to
rolling boil, turn heat to low, cover and cook 10 to 15
minutes. Turn off heat, keep covered 5 to 10 more
minutes. Makes 8 to 10 servings.
Can place a dollop of sour cream on each serving if
desired. We like it this way.

**to use kale: wash thoroughly; fold leaf in half, cut
'stem' off, up as far as possible; then chop leafy part.