Lentil-Tomato Stew

Name: Lentil-Tomato Stew
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: Makes: 8 Servings
Cuisine: United States
Ingredients: 1 lb. dried lentils, rinsed and drained with any stones removed; ½ tsp. crushed red pepper; 1 large onion, chopped; 4 medium carrots, cut in ½-inch rounds; 4 medium celery ribs, cut into ½-inch slices; 1 tsp. salt; 3 garlic cloves, minced; chopped fresh basil or parsley, for garnish; ¾ tsp. dried thyme; ¾ tsp. dried basil; ½ cup dry red wine; 28-oz. can low-sodium peeled Italian tomatoes, undrained; 6-oz. can low-sodium tomato paste; 3 cups water

Preparation info

Makes:
8
Servings

Difficulty
Easy
Ready in
4 hr 30

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Marci Baum Annville, PA

Ingredients

3 cups water
28-oz. can low-sodium peeled Italian tomatoes, undrained

Americas
United States
Stew
Vegan
Gluten-free

Method

Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, and crushed red pepper in slow cooker.
Break up tomatoes with a wooden spoon and stir to blend them and the paste into the mixture.
Add lentils, onion, carrots, celery, and garlic.
Cover. Cook on Low 10–12 hours, or on High 4–5 hours.
Stir in the salt.