Two of my children despise bean soup but they love lentils. Somehow their young, inexperienced taste buds decipher distinct differences between legumes. I still make bean soup on occasion, but lentil stew has become a favorite cold-weather recipe in our kitchen. I hope you enjoy it, too!
- 1 medium onion, finely diced
- 1 bag baby carrots, diced
- 3 cloves garlic, finely minced
- 3 cups frozen homegrown tomatoes, diced (or 1 14.5 oz. can of diced tomatoes)
- 1 bag lentils, rinsed and drained
- 2 32 oz. boxes unsalted chicken stock
- ½ teaspoon thyme leaves
- ½ teaspoon cracked black pepper (or to taste)
- 2 teaspoons salt (or to taste)
- Add 1 tablespoon butter to a stock pot.
- Add onions, carrots and garlic. Saute until tender, about six minutes.
- Add tomatoes and continue simmering until soft.
- Pour in chicken stock, then lentils.
- Add thyme, salt and pepper.
- Bring to a boil, then reduce heat and simmer for 45 minutes to two hours or until thickened.
- Serve with cornbread.