Mark’s Lentil Stew

MARK’S LENTIL STEW

Serves – 4 / Prep Time – 15 min / Cook Time – 45 min

Ingredients:

  • 1 cup lentils (dry)
  • 1 cup celery (coarsely chopped)
  • 1 cup carrot (coarsely chopped)
  • 2 cups red onion (coarsely chopped)
  • 2 cloves garlic (smashed)
  • 1 pinch dried oregano
  • 1 tbsp fennel seed (crushed)
  • 1 oz pancetta (sliced thin)
  • 2 bay leaves
  • 1 sprig of parsley
  • salt & pepper to taste
  • 2 tbsp extra virgin olive oil

Instructions:

  • Add pancetta to already hot heavy-bottom pan
  • Cook pancetta until fat is rendered out
  • Add onion, celery, carrot, fennel seeds, black pepper and bay leaves
  • Cook for 5 min
  • Add garlic
  • Add lentils
  • Raise heat to high, stirring frequently
  • Add tomato paste
  • Add enough water to just cover
  • Add parsley
  • Bring to a boil
  • Cover and simmer for 45 min
  • Add olive oil
  • Add more parsley and celery leaves

 

Stats (per serv): Calories – 254 / Carbs – 32g / Fat – 9g / Protein – 11g

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