Orange Lentil Stew

December 26, 2010
0 Ratings
Author Notes

I love lentil soup or stew, however you want to call it. I usually just use whatever I have around the kitchen and add it. One thing I notice about lentils is that they seem to need a bit of acid to bring out the flavor, so I've found that oranges, or clementines which are plentiful now, do the trick for me. Sometimes I add a smoked sausage or a few slices of bacon, too. —moak

  • Serves 6
  • 1 cup lentil
  • 1/3 cup pearled barley
  • 1/2 onion, your choice of type
  • 1 clove garlic, minced
  • 2 carrots, sliced how you like them
  • 1/2 teaspoon ground pepper
  • salt to taste
  • 4 cups chicken broth (or vegetable)
  • 2 tablespoons olive oil
  • 1 cup fresh spinach
  • 1 orange, peeled and segmented and cut in thirds
  • 1/2 cup grated parmesan
In This Recipe
  1. Saute onion and garlic until translucent.
  2. Add carrots and saute for a few minutes more.
  3. Add chicken broth, then the rest of the ingredients except for parmesan and oranges. Cook on low/medium heat covered for about an hour, then add oranges.
  4. Serve with parmesan.
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