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Lentil & Green Bean Stew

Contributed by: Melinda



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  • Rinse and pick over lentils
  • Grind dried porcini mushrooms in a spice grinder or clean coffee mill
  • In a food processor or blender, make a vegetable paste from the onion, celery, garlic and bell pepper
  • Heat oil in a large stockpot over medium high heat
  • Add vegetable paste to oil with 1 tsp kosher salt and cook until all liquid has evaporated
  • When vegetable paste is fragrant and cooked, add mushroom powder, paprika and tomato paste - stir well to incorporate tomato paste
  • Reduce heat to medium and cook briefly 2-4 minutes
  • Add water and lentils and stir well
  • Bring to a boil, reduce heat to low and simmer 30 minutes, stirring occasionally
  • Add green beans and 1 tsp salt - cook 15 minutes
  • Add chard and cook 10 minutes
  • Check lentils for doneness and seasoning - add an additional 1/2 tsp salt if needed
  • Turn off heat and add basil, parsley and vinegar - serve hot

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