This vegetarian delight has garnered praise for its heartiness and satisfaction, making it a cherished meal option. Bursting with the comforting blend of ingredients, this stew promises a rich and delightful taste. The addition of red grape juice infuses a unique flavor profile, elevating the dish to a must-have in your recipe collection. Indulge in this easy-to-prepare stew/soup hybrid that will leave you craving for more at every spoonful.
Ingredients:2 large onions, chopped
2 large carrots, sliced round
4 garlic cloves
1 package of lentils (16 oz.)
2 tablespoons extra virgin olive oil
1 teaspoon each of marjoram and thyme
1 teaspoon Celtic sea salt or to taste
1/4 cup red grape juice
Directions:
- Saute onions and carrots in a large fry pan or wok with olive oil until onions are translucent (not brown), leave the vegetables just a little bit crunchy.
- In the meantime, peel and cut garlic cloves in quarters to release flavor. Let garlic saute with the onions and carrot mixture for about 2 minutes, then add about a teaspoon each of thyme, marjoram, and salt, and let cook another 2 minutes.
- Mix in the lentils and let them warm. Scoop the whole mixture into a crock pot and cover with water up to about 4 inches from top of crock pot.
- Cover and cook on high until lentils are done. Stir in grape juice and let simmer for about 15 more minutes.
