Lentil Linguine Stew

Lentil Linguine Stew

November 18, 2016
Course
Serves 4

This hearty and high fiber stew is perfect for the cooler months.


Ingredients

  • 3 Tablespoons
    olive oil
  • onion, chopped
  • garlic cloves, minced
  • carrots, chopped
  • celery stalks, chopped
  • 1 Cup
    lentils, uncooked, rinsed
  • 6 Cups
    vegetable broth
  • 4 Cups
    water
  • 2 Teaspoons
    salt
  • bay leaves
  • 1/2 Cup
    linguine, cut into 1-inch pieces
  • 2 Cups
    kale, chopped
  • 1/2 Cup
    Italian parsley, chopped

Instructions

  1. In a large pot, heat olive oil over moderate heat. Cook the onion, garlic, and carrots and celery for 10 minutes, stirring occasionally, until tender.
    Add the lentils, broth, water, salt, and bay leaf to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 25 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta and kale are tender, 15 to 20 minutes longer. Stir parsley into the stew. Serve.

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