Lentil Stew

This dish takes a little longer to make, but that's only because it needs to simmer for an hour. The actual cooking part only takes 15 minutes. It's originally a recipe for Lentil Sloppy Joes, but I also eat it as a stew with some toast on the side. I very often make a double batch of this and eat it for days in a row. 

This recipe is from Dr. McDougall's book (which is amazing, I highly recommend it), and can also be found in his newsletter: https://www.drmcdougall.com/misc/2006nl/february/recipes.htm

It's seriously so filling, high-carb/low-fat, and most importantly...DELICIOUS!!!

*** I also add a jalapeño or two, as this dish is very mild even with the chilli powder.

*** The first time I made this I misread the ingredients and made it with white-wine vinegar, instead of rice vinegar - that's how I make it to this day, and it tastes great.

*** The grocery store by my house only carries dried green lentils, so that's what I use!

Preparation Time:  15 minutes
Cooking Time:  1 hour

 

3 1/3 cups water
1 onion, chopped
1 green bell pepper, chopped
1 tablespoon chilli powder
1 ½ cups dried brown lentils
115 ounce can crushed tomatoes
2 tablespoons soy sauce
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 teaspoon rice vinegar
1 teaspoon vegetarian Worcestershire sauce
freshly ground black pepper

Place 1/3 cup of the water in a large pot.  Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes.  Add the chilli powder and mix in well.  Add the remaining water, the lentils, tomatoes, and the rest of the seasonings.  Mix well, bring to a boil, reduce heat, cover and cook over low heat for 55 minutes, stirring occasionally.  Serve on whole wheat buns.

Let it simmer for longer if you want it even thicker!