Tuesday, February 4, 2014

Lentil Stew

Here's a thick lentil concoction ... one of those dishes that was a spur of the moment, what do we have on hand, dishes that came out good enough to remember how it was made, and also good enough for my intrepid taste tester, otherwise known as husband, asked for seconds. Anytime he asks for seconds on a vegetarian dish, believe me, I take note!


2 tsp. olive oil
1 onion, chopped into 1/4 inch dice
1 carrot, quartered lengthwise and cut into 1/4 inch pieces
2 stalks celery, halved lengthwise and cut into 1/4 inch pieces
1 red pepper, cut into strips, then cut into 1/4 inch pieces
4 mushrooms, chopped into 1/4 inch dice
1 tsp. minced garlic
1 package (2 cups) pre-cooked lentils
1/4 cup chicken stock
1/4 cup white wine
1/2 tsp. thyme
1/2 tsp. tarragon
1/2 tsp. sea salt (or to taste)
1/4 tsp. black pepper (or to taste)

Directions: Swirl olive oil in a large non-stick skillet. Add the onion, carrots, celery, pepper, mushrooms, and garlic. Cook for about 5 minutes, until the onion begins to turn translucent, and the mushrooms give up their liquid. Add the pre-cooked lentils, plus the stock, wine, and herbs. Cook until heated through. Taste, and adjust the seasoning, if necessary.

Serves 4 as a main course, or 8 as a side dish

Stealthy Cooking Tip: I just discovered pre-cooked lentils. They're available in the refrigerated section, usually near the vegetables. I found these at Trader Joe's. Talk about having something healthy and quick to put together. I added the vegetables to the pan as I chopped them, so this took less than 10 minutes to come together. Serve with a side salad and you're good to go!

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