Yes, yes, I know. This is now my second lentil stew, but I promise, they taste quite different. I also promise, although both look a bit like baby food, they are probably some of the most flavorful and filling dishes you will ever have in your life. They are also very healthy and are packed with complex carbs and fiber and have little to no bad fats. If you cook them with olive oil, they will be extra heart-healty. Serve it with a hearty whole-grain bread and you have a complete protein. This can be a vegan/vegetarian meal as long as you use veggie stock instead of chicken stock.
- 2 Tbs olive oil
- 1 c finely chopped onion
- 1/2 c finely chopped carrot
- 1/2 c finely chopped celery
- 2 tsp kosher salt
- 1 lb lentils – picked through and rinsed
- 1 14oz can diced tomatoes (no salt added)
- 1/2 tsp ground cumin
- 1/2 tsp ground corriander
- 1/2 tsp ground grains of paradise (or black pepper)
- 2 qts (8 cups) vegetable or chicken stock (home-made is preferred)
- In a large stock pot over medium heat sweat the onions, celery, and carrots with salt until the onions are translucent and the veggies soften. Add the spices and saute until fragrant (about 1 min). Add the canned tomatoes and stir to loosen any spices or veg that are beginning to stick. Add the lentils and cook for anther 1-2 minutes.
- Add the stock. Bring to a boil and then lower heat to simmer for 30-45 minutes uncovered. When lentils have swelled and soup begins to thicken use either a blender, immersion blender, or food processor to puree soup. You want a consistency that is not totally processed, you may have a few chunks of veg or lentils here or there but it will be thick and stew like.
- Add salt and pepper to taste. Serve with a side of crusty bread.
If you wish to make home-made chicken stock here is my recipe: http://cookingforthogg.livejournal.com/1049.html
Here’s a few good recipes for bread:
1) home style baguette: http://cookingforthogg.livejournal.com/10976.html
1) basic bread recipe: http://cookingforthogg.livejournal.com/3982.html