06.08.09
A Power Stew…
A few of my friends have recently found out that they will become mommies later this year and early next. I admire these special ladies and wish them strong and healthy babies just like them. I dedicate this simple dish to these beautiful mothers-to-be.
Lentils are nothing new to many people. They are these adorable little lens-shaped legumes that are packed with iron, proteins, dietary fiber, Folate, Vitamin B1, and various minerals. Naturally, they are one of the healthiest foods known to us. It’s a true power food. What makes it more nutritious is soaking which allows the tiny seeds to sprout and release the essential amino acids that would not be made available to us otherwise. Discard the soaking liquid before you cook the lentils though.
This recipe is inspired by what I can use in my kitchen without taking a trip to the store. Sounds familiar? It can be used as a starting point for a more elaborated and complex lentil stew. I like using the French green lentils of Le Puy because they tend to do a better job holding their shape. I also “cheated” with a can of roasted tomatoes. If you have fresh ripe tomatoes at home, cut them in halves and roast them, cut side up, under the broiler for about 10-15 minutes until they caramelize. Then remove the skins and chop them into small pieces. To introduce more flavors, you can add sliced sausages, chopped ham, or seasoned firm tofu if you want to keep it vegetarian. Sometimes I add cut apples and apple juice for a sweet and tangy taste. Also, finely chopped carrots and celery add colors as well as texture to the stew. Beyond that, you can change the herbs and introduce different kinds of spices to give it an entirely different identity. And to complete the dish, you can use small pasta for soup.
Basic Lentil Stew
Ingredients (Printable recipe here)
Serves 6-8
2 cups lentils
1 cup roasted diced tomatoes
1/2 onion, diced
1 clove of garlic, minced
1 Tbsp herbes de Provence
4 cups low sodium broth
2 cups water
2 Tbsp olive oil
2 cups partially cooked small pasta
Salt and pepper to taste
Parmigiano-Reggiano cheese, grated
- Warm the olive oil in a medium stockpot over medium-high heat. Sauté the onion and garlic with a small pinch of salt and some ground pepper until they soften.
- Stir in the herbes de Provence, the tomatoes, and the lentils. Cook for 5 minutes, stirring constantly.
- Increasing the heat to high, add the stock and water. Bring it to a boil.
- Add 1-2 tsp of salt. Reduce the heat to low and let it simmer for 30-40 minutes until the lentils become tender.
- Add the partially cooked pasta to the stew and stir for another 2 minutes.
- Season to taste and serve with grated Parmigiano-Reggiano on top.
Use your imagination, experiment, and enjoy!
