Creole Okra and Lentil Stew
This stew is reminiscent of okra gumbo, a Southwest Louisiana favorite.
Prep: 15 mins
Cook: 55 mins
Yield: 6–8 servings
Showcasing the “holy trinity” of Louisiana Creole cuisine—onions, bell peppers, and celery—and a warm blend of aromatic herbs, it is pure comfort food. Try it over rice or a baked potato. You can’t go wrong!
Ingredients
Ingredients
- 1 cup chopped onions
- 1 cup chopped red bell peppers
- ½ cup chopped celery
- 4 garlic cloves, minced
- ½ tsp dried cayenne pepper
- ½ tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp dried sage
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1 cup crushed tomatoes
- 1 cup red lentils
- 6 cups cut okra (frozen or fresh)
- 3 ½ cups low-sodium vegetable broth
- 2 Tbsp hot sauce, not tabasco (optional)
- Fresh basil leaves, for garnish (optional)
Instructions
Instructions
- 1. Heat a heavy-bottomed pot over medium-low heat.
- 2. Add onions, bell peppers, and celery to the pot. Sauté until vegetables are tender, stirring frequently and adding broth as needed, one tablespoon at a time, to prevent sticking. This process should take about 10 minutes.
- 3. Add garlic and stir for about 1 minute.
- 4. Add a few tablespoons of broth and stir. Add all herbs and spices.
- 5. Stir in tomatoes, ½ cup broth, and okra. Cover pot and simmer for 15 minutes, stirring regularly.
- 6. Add remaining broth and lentils. Bring to a light boil, stir, cover, and simmer on low heat for about 30 minutes, or until lentils are cooked and the stew’s consistency is similar to a thick, chunky gravy.
- 7. Add additional broth or water for a thinner consistency, if desired.
- 8. Serve over rice or a baked potato.
- 9. Garnish with fresh basil, if desired.
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