Broccoli Stew with Lentils

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2 c. green lentils
4 c. water
1 lb. Broccoli, stems cut into long thin diagonals, with heads broken into small pieces
2 medium potatoes, cut into 1 inch cubes
1 c. water
2 leeks, chopped or 4 green onions, chopped

1/4 c. olive oil
1 large onion, minced
2 cloves garlic, crushed and minced

5-8 springs of parsley, minced
1 1/2 t. sea salt
1/4 tsp. black pepper
1 c. stewed tomatoes
1/4 c. tomato paste

1/4 c. lemon juice

  1. Place the lentils and water in a large heavy saucepan. Cover and bring to a boil. Reduce heat and simmer 35-40 minutes.
  2. Add broccoli. Add potatoes, leeks and water. Bring to a boil, cover, reduce heat and simmer 15-20 minutes.
  3. In a fry pan, heat olive oil, add onion and garlic and sauté about 5-10 minutes until the onions are soft and transparent. Add to broccoli - potato mixture.
  4. Add parsley, seasonings, tomatoes and tomato paste to broccoli - potato mixture. Mix well. Cover and simmer on low heat for 3-5 minutes until everything is heated through.
  5. Add lemon juice and serve.

Serves 6 - 8 as a main course

revised 12 December 2009 © 2008-2014 Ruth E. Imershein
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Made with a Mac