Lentil Stew

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Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 2
Calories: 1812kcal

Ingredients

Lemon Bars

Crust:

  • 1 cup All-purpose flour
  • 1/2 cup Butter softened
  • 1/4 cup Granulated sugar

Filling:

  • 3/4 cup Granulated sugar
  • 2 TBSP All-purpose flour
  • 2 Eggs
  • 1 Lemon juiced
  • Powdered sugar for dusting

Lentil Stew

  • 2 tbsp Extra-virgin olive oil
  • 4 oz Andouille sausage chopped
  • 2 tbsp Onion diced small
  • 1/4 cup Carrots peeled and diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic sliced
  • 4 cups Chicken broth more if needed
  • 2 sprigs Fresh thyme
  • 1/2 cup Red lentils
  • 2 slices Crusty bread
  • Fresh parsley garnish

Sparkling Water with Lemon

  • 24 oz Sparkling water cold
  • 4 slices Lemon
US Customary - Metric

Instructions

  • Preheat the oven to 350℉ (176℃).
  • To make the crust: Blend the flour, softened butter, and sugar in a medium bowl until well combined; press into the bottom of an ungreased baking dish, about 1/2 inch thick.
  • Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk the sugar and flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust.
  • Bake for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares. Dust with powdered sugar before serving.
  • Heat a pot over medium heat. Once hot, add the oil. Sauté the sausage until nicely browned, then add the onion, carrot, celery, and garlic until softened. Season with salt and pepper.
  • Stir in the broth, thyme, and lentils. Bring to a simmer until the lentils are soft and the soup builds flavor. (If the soup is too thick, thin it out with a little more broth.) Remove the thyme sprigs. Season with salt and pepper to taste.
  • Toast the bread.
  • Serve the stew with bread and sparkling water. Garnish with parsley. Enjoy with lemon bars.

Nutrition

Calories: 1812kcal | Carbohydrates: 226g | Protein: 46g | Fat: 84g | Saturated Fat: 38g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 31g | Trans Fat: 2g | Cholesterol: 344mg | Sodium: 3118mg | Potassium: 1133mg | Fiber: 20g | Sugar: 109g | Vitamin A: 4495IU | Vitamin C: 35mg | Calcium: 185mg | Iron: 12mg

Lentil Stew

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Servings 2
Calories 1812 kcal

Ingredients
 
 

Lemon Bars

Crust:

  • 1 cup All-purpose flour
  • 1/2 cup Butter softened
  • 1/4 cup Granulated sugar

Filling:

  • 3/4 cup Granulated sugar
  • 2 TBSP All-purpose flour
  • 2 Eggs
  • 1 Lemon juiced
  • Powdered sugar for dusting

Lentil Stew

  • 2 tbsp Extra-virgin olive oil
  • 4 oz Andouille sausage chopped
  • 2 tbsp Onion diced small
  • 1/4 cup Carrots peeled and diced small
  • 1/4 cup Celery diced small
  • 2 cloves Garlic sliced
  • 4 cups Chicken broth more if needed
  • 2 sprigs Fresh thyme
  • 1/2 cup Red lentils
  • 2 slices Crusty bread
  • Fresh parsley garnish

Sparkling Water with Lemon

  • 24 oz Sparkling water cold
  • 4 slices Lemon

Instructions
 

  • Preheat the oven to 350℉ (176℃).
  • To make the crust: Blend the flour, softened butter, and sugar in a medium bowl until well combined; press into the bottom of an ungreased baking dish, about 1/2 inch thick.
  • Bake in the preheated oven until firm and golden, about 15 minutes. Meanwhile, make the filling: Whisk the sugar and flour in a medium bowl. Whisk in eggs, then lemon juice until smooth; pour filling over the baked crust.
  • Bake for 20 minutes. Set the pan aside to cool completely; the bars will firm up as they cool. When cooled, cut into uniform squares. Dust with powdered sugar before serving.
  • Heat a pot over medium heat. Once hot, add the oil. Sauté the sausage until nicely browned, then add the onion, carrot, celery, and garlic until softened. Season with salt and pepper.
  • Stir in the broth, thyme, and lentils. Bring to a simmer until the lentils are soft and the soup builds flavor. (If the soup is too thick, thin it out with a little more broth.) Remove the thyme sprigs. Season with salt and pepper to taste.
  • Toast the bread.
  • Serve the stew with bread and sparkling water. Garnish with parsley. Enjoy with lemon bars.

Nutrition

Calories: 1812kcalCarbohydrates: 226gProtein: 46gFat: 84gSaturated Fat: 38gPolyunsaturated Fat: 8gMonounsaturated Fat: 31gTrans Fat: 2gCholesterol: 344mgSodium: 3118mgPotassium: 1133mgFiber: 20gSugar: 109gVitamin A: 4495IUVitamin C: 35mgCalcium: 185mgIron: 12mg
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