Lentil-Tomato Stew With Browned Onions | Reader's Digest

Lentil-Tomato Stew With Browned Onions

This hearty, fiber-rich dish can also serve as a main meal.

from Cut Your Cholesterol
Lentil-Tomato Stew With Browned Onions Lentil-Tomato Stew With Browned Onions

Quick look

  • prep 15 min    cook 60 min
  • serves 6

Ingredients

  • 1 cup dried shiitake mushrooms
  • 1 cup boiling water
  • 1 tablespoon olive oil
  • 3 carrots, quartered lengthwise and thinly sliced crosswise
  • 8 cloves garlic, thinly sliced
  • 3/4 cup lentils, rinsed and picked over
  • 1 cup canned crushed tomatoes
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon rubbed sage
  • 3 cups water
  • 1 large onion, halved and thinly sliced
  • 2 teaspoons sugar
  • 1 cup frozen peas

    How to make it  1 hour, 15 minutes

  • 1

    In a small bowl combine the shiitake mushrooms and boiling water. Let stand until the mushrooms are softened, about 20 minutes. Remove the mushrooms with a slotted spoon and reserve the liquid. Trim any stems from the mushrooms and thinly slice the caps. Strain the reserved liquid through a fine-meshed sieve or coffee filter. Set aside.

  • 2

    In a large saucepan heat 2 teaspoons of the oil over medium heat. Add the carrots and garlic, and cook until softened, about 5 minutes.

  • 3

    Stir in the lentils, tomatoes, salt, cumin, ginger, sage, mushrooms, and reserved liquid. Add 3 cups of water and bring to a boil. Reduce to a simmer; cover and cook until the lentils are tender, about 35 minutes.

  • 4

    Meanwhile, in a large skillet heat the remaining 1 teaspoon of oil over medium heat. Add the onion and sugar; cook, stirring frequently until the onion is lightly browned, about 5 minutes.

  • 5

    Add the peas to the stew and cook for 2 minutes to heat through. Serve the stew topped with the browned onions.

More Ideas:

  • 2 cups of fresh, sliced mushrooms can be used in place of the dried mushrooms. Eliminate the hot water and the soaking step.
  • Any vegetables can be added to this stew. Celery, red potatoes, sweet potatoes, and parsnips make wonderful additions. Chop finely and add with the carrots.

Nutritional Information(per serving)

  • Calories: 237
  • Fat: 3g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 496mg
  • Carbs: 43g
  • Protein: 13g
  • Fiber: 13g