Spicy Sage, Lentil, Potato Stew
Sauté garlic, onion, pepper, potatoes. Add lentils, water, and spices. Simmer until tender and thickened. Adjust water for desired consistency. Perfect for a snowy day, serve with crusty bread for dipping. Enjoy this comforting and flavorful stew!
Equipment
- 1 pot
Ingredients
- ½ lb lentils
- 6-8 Small yukon gold potatoes cut in quarters
- 1 Medium white onion chopped
- 1 Large red pepper chopped
- 4 cloves garlic minced
- 1 Small can of diced tomatoes
- 4 fresh sage leaves
- ½ teaspoon dry sage
- 1 tablespoon garlic powder
- ¼ cup tomato paste
- 2 tablespoons olive oil
- 1 tablespoon ground pepper
- 1 teaspoon sea salt
- 4 cups water
Instructions
- Sort and rinse lentils. Heat olive oil, garlic, onion, pepper, potatoes.
- Add lentils, water, and spices.
- Bring all to a boil, cover and simmer. Stew is cooked when all vegetables are tender and soup thickens.
- Add extra water, if you prefer more of a broth than a thick stew.
- Great on a brisk, snowy day, serve with plenty of crusty warm bread for dipping.
Video
Notes
Make sure to sort and rinse the lentils before using to ensure they are clean and free of any debris.