STEW
Lentil Stew
Contributed by Ana Paola Garza
Clinical Research Coordinator II
Harvard Aging Brain Study
Servings: 8
Ingredients
1 cup of lentils
3 tsp of olive oil
1/2 white onion, diced
1 garlic glove, minced
1 green bell pepper, cored, seeded and diced
3 carrots, chopped
1 can of chopped tomatoes
4 cups of water
1/4 cup cilantro, chopped
1 tsp cumin
1 tsp red pepper flakes
Salt and pepper to taste
Method
1. Heat the oil in a large pot over medium heat.
2. Add the onion, garlic, bell peppers, carrots, cumin, pepper flakes and
cook until soft.
3. Add the can of tomatoes, lentils, water and cover the pot.
4. Once boiling, add the lentils and simmer, covered for 30 minutes.
5. Remove from heat and stir the cilantro. Add salt and pepper to taste.
You can add chopped spinach or collard greens at the end.
Lentil soup is enjoyed throughout Mexico. Enjoy our
hearty version prepared with onions, carrots and
tomatoes. It’s a meal in itself or a great side dish
when served in smaller portions. It keeps well in the
refrigerator so you can prepare it and enjoy all week
long.
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