Lentil and Potato Stew

Name: Lentil and Potato Stew
Ingredients: 2 tablespoons olive oil; 2 garlic cloves, minced; 1/4 onion, minced; 1 cup Rancho Gordo Black Caviar Lentils or French-style Green Lentils, rinsed and picked over; 1 bay leaf; 1/2 pound waxy potatoes, cut into 1/2-inch cubes; Salt and freshly ground pepper; Roasted pumpkin seeds for garnish; Chopped fresh herbs for garnish (optional)

3 steps

Updated at: Thu, 17 Aug 2023 07:37:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1013.3 kcal (51%)

Total Fat34.7 g (50%)

Carbs122.6 g (47%)

Sugars8.9 g (10%)

Protein50.1 g (100%)

Sodium814.4 mg (41%)

Fiber16.4 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

2 tablespoonsolive oil

2garlic cloves

minced

0.25onion

minced

1 cupBlack Caviar Lentils

or French-style Green Lentils, rinsed and picked over

1bay leaf

0.5 poundwaxy potatoes

cut into 1/2-inch cubes

salt

freshly ground pepper

pumpkin seeds

Roasted, for garnish

fresh herbs

Chopped, for garnish, optional

Instructions

Step 1

Serves 2

Step 2

In a heavy, large saucepan, heat olive oil over medium heat. Add garlic and onion and stir 30 seconds. Add 4 cups water, bay leaf, lentils, and potatoes; bring to boil. Reduce heat, cover and simmer until lentils and potatoes are tender, stirring occasionally, about 25 minutes. Add more boiling water if needed.

Step 3

Season with salt and pepper. Divide among bowls and top with pumpkin seeds and herbs, if desired.

View on ranchogordo.com

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