Tuscan Style Lentil Stew
2-3 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
2 large russet potatoes, diced
1 cup red lentils
1 teaspoon salt
4 cups vegetable stock
juice from 1/2 lemon
3 cups fresh baby spinach
black pepper, to taste
1. Heat oil in large pot. Add onion and garlic and saute over med high heat for 2-3 minutes.
2. Add herbs and red pepper, potatoes and lentils. Add salt and stir for 1 minute or so.
3. Add stock and bring to boil. Reduce heat and cover. Cook for about 30 minutes. Lentils should be creamy and potatoes cooked through.
4. Remove from heat and add spinach and lemon juice. Serve with fresh black pepper.
Yummy.
Source of recipe: I came up with this recipe while trying to figure out how to use red lentils I bought at an Indian grocery store.
SO HOW'D IT GO?
This is officially my favorite stew recipe on Vegweb (or anywhere else)! I omitted the onions and added much more lemon juice because I love lemon juice. I also used a mixture of brown and red lentils because that's all I had handy. Next time I make this recipe I might add some diced fire roasted tomatoes.
I added some carrot and omitted the spinach as I had none. I thought it could use some tomato, but there was, alas, no tomatoes left, either. Other than that, it was pretty yummy and tasted similar to a Tuscan white bean soup. I really liked the combination of potatoes and lentils. I will most likely make this again.
This was so good! The only thing I did differently was adding sun dried tomatoes. Thanks for the excellent recipe
I made this last night fir dinner and it was a big hit! I only changed two things, I didn't have red lentils on hand so I just used regular and I added a small can of crushed tomatoes. I also cooked it for about 10 mins longer because I like my veggies on the softer side.
Will make again!!!
4 cups of stock? that sounds like a hell of a lot of sodium... :o
Opps! I should have added that I used homemade stock
BTW-- usually make low sodium veg broth, just out right now... recipe is at http://vegweb.com/index.php?topic=29801.0, if that's helpful to anyone.
:)
Yummy! It's almost like a dal... I think it would go well with Indian-themed meals; I may try adding a little cumin or curry next time-- I think it would be good that way too. The potatoes & lentils have a nice texture together... I used 4 cloves of garlic, frozen chopped spinach, and 'better than bouillon' to make the veg broth-- I omitted adding salt, and with the bouillon I think it would have been too salty otherwise. It turned out very tasty, and a nice change of pace from the other dishes I usually make with lentils. Yum! Thanks!
i have not finish yet and smells so good!I followed yabbitgirl advice on broth adding some herbs I had (thyme, citronelle bay leave, oregano, rosemary)...
Not if you make your own stock. And no more than if you made soup.
Point! so how do you make stock? :)
1 quart of water plus 2-3 carrots, sticks of celery, a leek if you have one, an onion. You can add potato peelings if you have some on hand. A clove or two of garlic. A little salt and pepper. Bring to the boil, simmer until the veggies are very very tender. Strain them out because all the flavour is in the broth.
There are several broth recipes on here.
Thanks both of you!
Not if you make your own stock. And no more than if you made soup.
Point! so how do you make stock? :)
1 quart of water plus 2-3 carrots, sticks of celery, a leek if you have one, an onion. You can add potato peelings if you have some on hand. A clove or two of garlic. A little salt and pepper. Bring to the boil, simmer until the veggies are very very tender. Strain them out because all the flavour is in the broth.
There are several broth recipes on here.
Not if you make your own stock. And no more than if you made soup.
Point! so how do you make stock? :)
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