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Fifty Weeks of Green cookbookFunny romance starts in December. Useful page-turner for the cook or romantic in your life.

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100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

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Summer Stew with Red Lentils, Green Beans, and Potatoes

Red lentils are the fast-food of the legume world. This lentil stew takes only 20 minutes to make without pre-soaking, making it a great choice during the heat of summer or on any busy day. It reheats well, too, so make a double batch for an even faster meal the next day.

Make it a casual company-level meal by topping it with a spoonful of Light Summer Pesto from Fifty Weeks of Green. The stew is vegan, low-fat, and gluten free.

fast vegetarian red lentil stew with green beans, potatoes, and onions topped with pesto

The picture above shows Summer Stew with bell pepper sticks and pieces of the heirloom Kellogg's Breakfast tomato.

Active time: 20 minutes. Total time: 20 minutes. Serves 2.

Recipe Ingredients

1 clove garlic

1/2 cup red lentils (3 ounces)

1 cup water

1 teaspoon olive oil

1/2 red or yellow onion

1 boiling potato, such as a Russet or Yukon Gold

1/2 teaspoon salt

1 cup green beans

2 tablespoons Light Summer Pesto, optional

Recipe Method

  1. Mince garlic. Put sorted and rinsed red lentils in a bowl with 1 cup water to soak while you prepare other vegetables.
  2. In a medium pot, warm olive oil over medium low heat. Chop onion into 1/8th-inch pieces and cook with olive oil until translucent, about 3 minutes. Chop potato into 1/4-inch cubes and add to pot with lentils, water, and salt. Cover and bring to a boil over high heat, then reduce heat so stew barely boils.
  3. Cut green beans into bite-sized pieces and add to top of stew without stirring. This lets the green beans steam on top and keeps the lentils under water. Cover pot and simmer for 6 to 8 minutes, until lentils and potatoes are tender and beans are as tender as you like.
  4. Serve hot or room temperature, topped with a spoonful of Southern Summer Pesto if desired. Refrigerate extra for up to four days. The potatoes will develop a mushy texture if frozen.

Recipe Tips

  • For an Indian twist, skip the pesto, use two teaspoons corn oil instead of olive oil, and stir in a teaspoon or two of curry powder when heating the oil. Make your own curry mix by using a teaspoon of cumin, a 1/2 teaspoon of coriander, a 1/4 teaspoon of turmeric, and an 1/8 teaspoon of chipotle or cayenne.

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