Lentil stew (Italian style)

I don't have a photo, because this was one of those, 'OK, what's in the pantry that we need to use up?' meals. But the kids absolutely loved it, so I wanted to jot down what I remember of it for future reference. It really was pretty good.

The pantry item that inspired this dish was a can of lentils I'd bought at Caputo's Cheese Shop back in the fall and wanted to use. I wasn't in a curry mood, so I started looking for other ideas. You could make this dish with regular green or brown lentils - either add more water to the dish and use dry, washed lentils directly, or cook the lentils beforehand (following package directions.)

Lentil Stew (Italian style)

Olive oil (about 1 tablespoon)

1 medium onion, chopped

3 cloves garlic, minced

1 medium or 1/2 large green pepper, chopped

15 oz. can lentils (brown or green), drained and rinsed (or about 1.5 cups cooked lentils, or about 3/4 cup dry lentils, see above)

1 32-oz jar spaghetti sauce. I used Barilla Tomato Basil. (You could also use canned, diced whole tomatoes and adjust seasoning. I had a jar of open sauce that I had to use up.)

1 tsp. oregano

1/4 tsp. marjoram

Water

1/2 small can tomato paste

1 1/2 to 2 cups uncooked vegetables of your choice, cut in largish chunks. You need the largish chunks because otherwise you will end up with a paste instead of a stew. I used 2 medium waxy potatoes (do not use baking potatoes) because that was all we had, but I think green beans, carrots, and zucchini would all be good.

About 1/2 cup meatless crumbles or one chopped meatless burger (optional)

1/2 cup rice (I used white; you can use brown but add extra liquid and cooking time)

about 3 tablespoons of small pasta, like for soup (optional)

Tabasco or other hot sauce, optional (to taste)

Parmesan cheese, for topping

In a large saucepan or heavy-bottomed stockpot, cook onions, green pepper, and garlic in the olive oil until onions are mostly cooked. (Note: If using carrots and potatoes, you may want to start them now, too.) 

Add the lentils, spaghetti sauce, marjoram and oregano, tomato paste, vegetables and (optional) meatless crumbles. Add about 4 cups of water. Add the rice.

Cook, covered, stirring as needed, until rice is cooked and mixture has thickened - about 15-20 minutes. Add up to 2 cups more water if needed. (If you have some red wine on hand - I did not - it would go well in this step too.) If you have too much liquid and your mixture looks more like soup than stew, add the optional small pasta. Taste, and add salt, pepper, and tabasco as needed. When done, the stew will be very thick, and delicious.

Serve topped with grated parmesan cheese. This got 4 thumbs up and an "Amazing!" from the kids.