Group the elements: while the lentils are simmering, prepare the potatoes, leeks, carrots, zucchini and celery
Moving the onion and garlic while caramelizing, you will prevent burning them, which will make them bitter. Add the butter to melt. When they are a pleasant golden color, add to the stew
A tsp of ground cumin and everybody's in the pool - it's only a matter of a few more minutes until the Lentil & Vegetable Stew is ready to serve!
I began making this dish in the 1970s and it has evolved since then into a great Winter favorite.
This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious meal.
Easy, good for you and inexpensive to make.
TIP: Lactose intolerant cooks can omit the bit of butter.
- ! C brown or green lentils (washed and picked over for any little stones (don't use your lentils de Puys on this dish))
- 2 medium carrots, peeled, split and diced
- 1 nice-sized zucchini (about 8 oz), split and cubed
- 2 Tbs finely chopped parsley
- 2 Tbs olive oil
- 1 Tbs sweet butter
- 1 tsp ground cumin
- 1 onion, diced
- 3 leeks (about 8oz) (white part mostly, washed well, then sliced)
- 1 stalk celery, diced (a stalk with leaves is fine!)
- 2 cloves garlic, crushed
- 2 lemons, juiced (seeds and pulp discarded)
- 2 potatoes, peeled and cubed
- sea salt & black pepper to taste
- 4 - 6 C vegetable broth (TIP: a little wiggle room here - the lentils will take up more liquid after the initial water soak, however, the vegetables will also release some liquid, especially after you add salt. The final dish should is a stew, not a soup, so you want to monitor the amount of liquid.)
- Soak the lentils in water for about an hour. Discard the water.
- Put the lentils in a stockpot and cover with vegetable stock
- Simmer for about 35 minutes - don't drown them, but don't let them dry out. Just add a little stock at a time, as needed
- When the lentils are just 'al dente', but not soft,
- Add the potatoes, leeks, celery and zucchini
- season with salt and pepper, simmering for 20 minutes
- Meanwhile, in a separate saucepan, saute the diced onion in the oil until it begins to become golden
- Add the butter and crushed garlic and saute for 2 minutes to release the garlic's flavor and for it to become a bit golden
- Add the lemon juice and parsley to the stew and combine
- Add the onion / garlic / butter combo and combine
- Stir in the ground cumin and simmer for 5 minutes.
|Amount Per Serving||%DV|
|Serving Size 520g|
|Recipe makes 4 servings|
|Calories from Fat 89||43%|
|Total Fat 10.1g||13%|
|Saturated Fat 2.84g||11%|
|Trans Fat 0.0g|
|Total Carbs 28.05g||7%|
|Dietary Fiber 4.3g||14%|