Wednesday, September 16, 2009

Lentil Stew

A few days ago we had pot roast. We'd eaten what we wanted of the leftovers, so I used what was left in this lentil stew. I got a recipe from All recipes and changed it to suit my needs. Here's what I ended up with, and it was tasty:

Lentil Beef Stew

2 cups dry lentils
2-3 peeled and cubed potatoes
4-6 peeled and cubed carrots
1/2 to 1 onion, diced
2-4 cloves of minced garlic
1 tbsp. olive oil
2 qt. beef stock
2 tbsp. cumin
salt to taste
1 12 oz. can of V8
1 15 oz. can of petite diced tomatoes
any leftover meat you'd like to add

1. Saute onions and garlic in olive oil (just for a little bit)
2. Add everything else
3. Cook until lentils, potatoes, and carrots are tender (45 minutes to 1 hour)
4. For best results, serve with corn bread. Yum!