Easy Lentil Stew
| Submitted by: Will Gorman, Graduate Student, School of Management |
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I was a history undergrad at UB from 2014 – 2018, paying my way through school and living on my own. I needed to save money, but wanted to eat healthy, try my hand at cooking, and be able to make something that I could share with friends. This recipe helped me feel like I was living well, even on a shoestring budget.
| Servings: 4 | Cultural Connection: Mediterranean |
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Ingredients
| 2 tbsp olive oil | 1 yellow onion, chopped | 3 garlic cloves, minced |
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| 1 green pepper, chopped | 1 carrot, chopped | 1 potato, cubed |
| ½ pound of chorizo, chopped | 1 and ¼ cup of lentils | 1 tbsp paprika |
| 1 parsley sprig | 1 stock cube | Salt and pepper, to taste |
Instructions
- Turn stove on to high heat and add olive oil to a large pot.
- Once oil begins smoking, add onion. Cook for 5 minutes, stirring occasionally.
- Add garlic and chorizo. Cook until aromatic.
- Add pepper, carrot, potato, salt, pepper, and paprika. Lower stove temperature to medium and steam for 5 minutes.
- Add lentils and enough water to cover the ingredients. Bring to a boil.
- Add parsley and stock cube. Reduce heat, cover, and simmer for 40 minutes, stirring occasionally.
- Gather 3 loved ones and enjoy!
