Cook carrots and onions in olive oil over medium heat in a large pot. Cook for about 8 to 10 minutes, or until onions start to caramelize - be sure to stir occasionally.
Add garlic and cook for another minute, stirring a few times.
While the carrots and onions are cooking, rinse lentils.
Once carrots, onions, and garlic are cooked, add lentils, tomatoes, broth, sea salt, and pepper. Bring to a boil, then lower heat and simmer with lid on for about 35 to 40 minutes, or until lentils are tender.
Remove from heat and allow stew to sit covered for another 5 to 10 minutes.
Add fresh lemon or lime juice, add more sea salt or pepper if desired, and serve while it's hot.
Serving
Suggestions
SERVE WITH STEWED TOMATOES, PEPPERS AND VENISON ON TOP
Originally Submitted
8/6/2013
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