Lentil Stew

8 cups of water
1 pound lentils, washed
1 teaspoon vegetable oil
1 large onion, diced
1 large green pepper, diced
1 cup carrots, diced
1 cup celery, diced
8 sprigs fresh cilantro, chopped
1/2 teaspoon black pepper, if desired
1 teaspoon salt, if desired


  1. In a large pot, boil water. Add lentils and return to a boil. Reduce heat and simmer.
  2. Heat oil in a frying pan. Add onions, green pepper, carrots, celery and cilantro and cook for 5 minutes.
  3. Add the vegetable mixture to the pot of lentils; simmer for 1 hour. Season with pepper and salt (if desired).

Yields about 8 servings

Source: Cornell University Cooperative Extension – New York City Nutrition & Health Programs Recipe Collection, 2006