This lentil stew is one of my all-time favorite foods. I know what you’re thinking. But no, this is not a joke.
I genuinely have cravings about it. I love the richness and depth of flavor. The fact that you can make it soupy or stewy, depending on your preference, by adjusting only the amount of water in the recipe.
In addition, it keeps in the fridge for up to 4 days and gets better by the day and it freezes beautifully!
My 5-year-old son looooooves it and has been requesting it for lunch at least once a week for the last 3 years. The exact amount of time that he can speak!
Actually, lentils are quite popular within the toddler population. I know many say that kids don’t like them, or legumes in general for that matter, but my experience tells a totally different story.
What I also like in this lentil stew is that it is VERY easy and quick to make. It is also fail-proof.
Oh, and did I say cheap too?
What more can you ask for?
Well, as far as nutrition is concerned lentils are a rich source of folate, thiamin, pantothenic acid, vitamin B6, phosphorus, iron, and zinc among others (source). That’s pretty amazing if you ask me. I just hope my daughter loves them too.
Another asset of this lentil stew is that it can be cooked using only pantry staples. This means that you can actually cook it even if you didn’t have time to go to the grocery store.
Have I convinced you to try them already?
You can serve it drizzled with some olive oil and crusty bread to soak up all these juices!
Hearty and Warming Lentil Stew
INGREDIENTS:
- 2 cups Lentils
- 4 cups Water
- 1 Bay Leaf
- 2 cloves Garlic
- 4 Tbsn Olive Oil
INSTRUCTIONS:
- Place all ingredients in the Instant Pot. Pressure Cook on HIGH for 15 min and let the pressure release naturally. Alternatively add 5 min at the cooking time and use quick release. Season with salt and pepper.
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