With the recent short cool spell we begin to get the feeling that winter is on the way. It’s been quite a great summer with some new records being set. However, it’s not too early for some great cold weather food. Fall is here and there are lots of recipes we haven’t gotten around to yet, so now’s the time.
Lentils are a winter time favorite and can provide a substantial meal for dinner or lunch. Here’s a recipe for Lentil Stew with a couple of options at the end if you would like to add some meat.
Lentil Stew8 servings
1 pound dried lentils1 quart water1 quart chicken broth (Swanson’s Organic)1 medium onion, medium dice2 stalks celery, medium dice2 carrots, medium dice2 cloves garlic, crushed2 bay leaves 1/2 tsp dried thyme1/2 cup red wine2 15oz cans diced tomatoes
In a little oil sauté onion over medium heat for 2 minutes, add celery and carrots and cook for 4 more minutes. Add garlic, bay leaf and thyme, cook for 2 more minutes.
Add water, lentils and chicken broth, (if you heat the liquids while you are cooking the vegetables it will go faster).
Bring to a boil and reduce to a simmer, cook for 1 to 1 1/4 hours, until lentils are soft.
Add wine and tomatoes and cook for 10 more minutes.
Options: Add 1/2 pound of salmon (skin off), cut up in 1” pieces for the last 10 minutes. Or, add 1 large boneless chicken breast cut up into 1” pieces for the last 15 minutes.
This will make a wonderful meal for you and your family.