Lentil Stew

This sounds good today.  Anybody want to try it and report back?

Lentil Stew

Lentil Stew

1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
3/4 cup lentils, rinsed and picked over
2 potatoes, diced
1 sprig fresh oregano or 1 tbsp dried
3 cups vegetable stock or water
1/2 red pepper, diced
3 or 4 cauliflower florets, cut small
1 tbsp lemon juice
Salt and pepper to taste

1. In a large pot heat the olive oil until it shimmers. Add onion and cook until translucent, about 8 minutes. Add garlic and cook another 2 or 3 minutes. Add the lentils, potatoes, oregano and stock and bring to a boil. Reduce heat and simmer until lentils and potatoes have started to soften.

2. Add the red pepper and cauliflower and cook until the lentils and all of the vegetables are tender. Add lemon juice and salt and pepper to taste.

Recipe Note:  The actual quantity of lentils was missing.  It said “3/4,” but 3/4 what?  Cup, package, pound?  What’s your guess??

A Vegan Entry …

This is for Miss Snarky Pants, who needs a vegan recipe in order to participate in our Playing for Time Test Kitchen.  Here ya’ go, hon (and any other vegans/vegetarians among us) …

Mediterranean Vegan Vegetable Stew

Mediterranean Vegan Vegetable Stew
Author: Leanne Vogel
Allergens: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free, Egg-free
Serves: 4
A one-pot meal that’s lighter than your average stew but just as satisfying. Like having a Greek salad in stew form!
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 large yellow onion, diced
  • 2 shallots, finely chopped
  • 3 garlic cloves, minced
  • 6 cups gluten-free, yeast-free vegetable broth
  • 28 ounces whole tomatoes
  • 1 ½ cups raw buckwheat groats, rinsed
  • 2 tablespoons balsamic vinegar
  • 2 sprigs fresh rosemary
  • ½ teaspoon dried marjoram
  • 2 cups chopped eggplant
  • 1 cup (300 ml jar) roasted red peppers, drained and cut into strips
  • 1 cup baby spinach
  • ½ cup black olives, pitted and sliced
  • ½ teaspoon sea salt
  • Freshly ground black pepper, to taste
Instructions
  1. Heat oil in a large saucepan on medium-high heat. Add onion, shallots and garlic and saute until soft and translucent, about 10 minutes.
  2. Add broth, tomatoes, buckwheat, vinegar, rosemary and marjoram. Cover, bring to a boil and reduce heat to low and simmer until the buckwheat is tender, about 20 minutes. Stir in the chopped eggplant 10 minutes in.
  3. When complete, stir in the roasted red peppers, spinach, and olives. Allow to cook until heated through, season with salt and freshly ground pepper.
  4. Remove rosemary sprigs before serving.

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