Lentil Stew

My mother is from Seville, Spain and made this for us growing up. It is great in the winter and when you are sick.

Step: 1

Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes.

Step: 2

Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

Per Serving: 347 calories; protein 17g; carbohydrates 44.7g; fat 11.4g; cholesterol 26.5mg; sodium 456.7mg.

The word “stew” can process to 2 time a dish and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.