This is a recipe for an Argentine Lentil Stew. It’s perfect for the cooler fall weather and can easily be made vegetarian by omitting the bacon. I love to make this when I’m craving something hearty and filling, but don’t want to spend hours in the kitchen cooking! Check out my blog post for all of the details on how you can make this dish too!
prep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings
1 tablespoon olive oil
3 medium tomatoes, peeled and diced
1 quart water
1 cup dry lentils
½ cup frozen peas
1 large onion, diced
½ teaspoon paprika
1 carrot, sliced
1 cube vegetable bouillon
1 large clove garlic
1 medium apple – peeled, cored and diced
salt and pepper to taste
¼ cup barbeque sauce
Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
Per Serving: 266 calories; protein 13.4g; carbohydrates 46.3g; fat 4.3g; sodium 225.3mg.