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Comforting lentil stew

Ingredients

  • 5 cups of vegetables of choice chopped I used mushrooms, onion, carrot, celery, kale and roasted tomatoes (use canned whole tomatoes if you don't have roasted ones on hand
  • 1 cup of lentils
  • Handful of fresh thyme sprigs
  • 2 tablespoons of tomato paste
  • 1 cup of red wine
  • 4 cups of vegetable stock use chicken stock or water if you don't have vegetable stock
  • salt and pepper to taste
  • 1 tablespoon of sherry vinegar use red wine or apple cider if you don't have sherry - do not use balsamic

Instructions

  • In a large stock pot or Dutch oven, heat olive oil.
  • Add all your vegetables and cook until soft and having some good caramelization on them,, this takes about 8 minutes on a higher heat. Stir in the thyme sprigs and the tomato paste and continue to cook for another 5-8 minutes to cook and brown the tomato paste. Add your wine to deglaze, scraping up any caramelized bits on the bottom, and reduce until the wine is almost cooked out.
  • Add the stock to the pot and stir to combine and bring up to a simmer. Add your lentil now and stir them in. Cover, reduce heat to keep at just a simmer and cover. Cook about 20-25 minutes until the lentils have softened and absorbed most of the stock.

Notes

Serving suggestions - this stew is great alone, but I like over mashed potatoes or even better (and healthier), over parmesan pureed cauliflower. Crusty bread on the side never hurt either.