Gluten-free Bouillon & Seasoning

Recipes: Gluten-Free Italian Lentil Stew with Olive-Oil-Fried Egg

Thanks to: Elizabeth Schuler

Adding Massel broth slowly to lentils, while they simmer, makes them exquisitely creamy. This is comfort on a plate. You can serve it with sauteed greens or with olive-oil fried egg, but it will be hard not to just eat it straight out of the pan. Enjoy!

The Recipe

Ingredients

Method

  1. In a saucepan, heat olive oil over low heat. Add the carrots, celery and onion and cook, stirring occasionally, until the vegetables are softened.
  2. Add the tomato paste and stir over moderately high heat until shiny (about 1 minute).
  3. Add hot water and Massel 7’s bouillon cubes together and stir until dissolved. You can do this right in your liquid measuring cup.
  4. Add lentils and 2½ cups of the broth and bring to a boil. Then, turn down to a simmer.
  5. Simmer over low heat, stirring occasionally, until most of the broth has been absorbed (approximately 25 minutes).
  6. Add 1 more cup of broth and continue simmering until absorbed (about 10 minutes).
  7. Add the remaining ½ cup of broth and simmer until the lentils are tender and suspended in a creamy sauce (10 more minutes).
  8. Serve with an olive-oil-fried egg, if desired.
Summary
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Recipe Name
Italian Lentil Stew with Olive-Oil-Fried Egg
Published On
Preparation Time
Cook Time
Total Time
Average Rating
11stargraygraygraygray Based on 1 Review(s)

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