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Lentils Madrid

February 21, 2011

 

Photo by Gerik

New Year Resolutions always seem to show up even when we say we aren’t going to make them.  In our home, they just happen!  Joe and I decided that eating healthy for the first half of this year was important so we soldiered into the world of whole grains and vegetables.  We normally eat that way but not exclusively during the year so it wasn’t anything new, just more concentrated.  Spring is almost here but eating healthy is still in effect.

One of the many things we have enjoyed over the years is this thick, flavorful stew.  It’s a simple soup full of good things and we don’t

Photo by Gerik

seem to ever tire of it like some meals we’ve eaten over the years.  Just enough spice to make a statement, if you wish to increase the chili powder, that is.  The recipe came from the wife of a co-worker  many years ago.  She served it with relishes and a good dense bread.  When the kids were little they insisted on Pepperidge Farm Goldfish crackers, something new back then.  I think they ate the lentils just for the crackers but that’s okay, whatever works to encourage them to eat healthy foods.

Our little family liked this stew with vegetarian burgers but it can be served with a variety of fun treats.  Now that the kids have grown up and gone, our current favorite is sopapillas with honey.  It makes a big pot but don’t worry, it freezes well.

Photo by Pat

Lentils Madrid

3 or 4 T. olive oil

1 red pepper, diced

1 green pepper, diced

1 onion, diced

2 heaping T. flour

1 tsp. chili powder or to taste

1 lb. lentils, rinsed

16 oz. can of diced tomatoes or tomato sauce

8 cups water

1 cup baby carrots

1 T. salt

Saute the fresh cut vegetables in the olive oil a few minutes.  Add the flour and stir in well.   Add the chili powder, lentils, tomatoes, water and carrots.  Bring to a simmer and gently cook until lentils are done about 2 hours.  Season with salt.  Serve.

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4 Comments leave one →
  1. Chelle permalink*
    February 23, 2011 2:40 am

    Best Soup Ever.

  2. Dolly Tabura permalink
    February 28, 2011 6:33 pm

    Pat, I tried this recipe and used Crushed Chili Flakes – the recipe is delicious with a little bite. Thank you for sharing.

  3. March 13, 2011 2:39 am

    Love that first photo.

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