Lentil Stew

30 min · Serves 10

Based on a recipe from 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 9.9 mlolive oil
• 1onion
• 4.9 mlgarlic powder
• 1½ packsfrozen sliced carrots
• 1 cupdry lentils
• 3 cansdiced tomatoes
• 3 cupswater
• 4.9 mlchili powder

How to cook it

1. Finely chop the onion.
2. Warm the olive oil in a large pot over medium heat for about 1 minute until shimmering.
3. Add the chopped onion to the pot and sauté for 3 minutes, stirring occasionally, until soft and translucent.
4. Stir in the garlic powder, frozen sliced carrots, dry lentils, canned diced tomatoes with their juices, water, and chili powder.
5. Bring the liquid to a simmer, then adjust the heat to medium-low to maintain a gentle simmer.
6. Cook uncovered for about 20 minutes, stirring occasionally, until the lentils and carrots are tender when pierced with a fork, then remove from the heat to serve.

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