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Lentil Stew Recipe


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     Lentil Stew

Category   Entrees - Maindishes
Sub Category   None

1 onion, chopped
2 heaping Tablespoons garlic, minced
15-20 baby red potatoes, cut in half
2 cups (1 medium) rutabaga, chopped
2 cups halved Brussels sprouts
9 small/medium carrots
6 cups water
2 Tablespoon beef bouillon
1 Tablespoon herb de Provence
1 tsp salt
1/2 tsp pepper
1/3 cup flour
1 cups leeks, chopped (optional)
3 cups lentils (about 2 cans), rinsed and drained

Sauté onions and garlic for about 5 minutes in some water. Add water and chopped vegetables and spices to pot. Bring to a boil. Lower heat and simmer over medium, covering partially if needed for 20 minutes or until knife inserted tests vegetables to be tender.
Stir in lentils and bring back to a boil. Meanwhile mix flour with a little water in a cup with a fork or in a gravy shaker. Add to stew stirring it in as you go to avoid lumps.
Top with Krusteaz biscuit dough as dumplings if desired. To make dumplings, flatten small amounts of the dough and place on top of stew. Cover and simmer 12 minutes till dumplings are cooked through. Serve!
Store leftover stew and dumplings separately so dumplings don’t get soggy and stew doesn’t lose its liquid.
Serving Suggestions
Krusteaz Buttermilk Biscuit recipe is included on this site.

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