Lentil Stew
As a meal, serves three to four.
As a meal, serves three to four.
Although we made this version meatless, as a testament to the way it saves money best, Nathan, Tim and Jared, all emphasize it’s also great with stew meat added, seared in the beginning with the onions and garlic and left in the pot while everything cooks. In that case, the beef only further flavors the stew, enhancing its appeal.
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 red onion, sliced
3 cloves of garlic, minced
1 sweet potato, peeled and chopped
2 cups of French lentils
4 cups of water
Salt and pepper, to taste
Extra olive oil, as a finish when serving
1 tablespoon butter
1 tablespoon olive oil
1 red onion, sliced
3 cloves of garlic, minced
1 sweet potato, peeled and chopped
2 cups of French lentils
4 cups of water
Salt and pepper, to taste
Extra olive oil, as a finish when serving
Directions:
Start by warming olive oil and butter in stockpot over medium heat. Add onions and garlic and let cook until golden and caramelized, stirring occasionally. Add sweet potato chunks, lentils and water; reduce heat to simmer. Cook for about four hours, adding water as it reduces, about every hour or so, aiming to keep everything in the stew covered with liquid. When finished cooking, salt and pepper the stew generously, tasting as you do. Ladle into bowls and finish with drizzles of olive oil
Start by warming olive oil and butter in stockpot over medium heat. Add onions and garlic and let cook until golden and caramelized, stirring occasionally. Add sweet potato chunks, lentils and water; reduce heat to simmer. Cook for about four hours, adding water as it reduces, about every hour or so, aiming to keep everything in the stew covered with liquid. When finished cooking, salt and pepper the stew generously, tasting as you do. Ladle into bowls and finish with drizzles of olive oil
No comments:
Post a Comment