Country Lentil Stew

This is a homey, hearty stew – perfect for the April showers we’re hoping to get here in Colorado soon! It’s full of chunky vegetables, French lentils, and a touch of tomato and is delicious served over golden turmeric-spiced rice with a side of roasted veggies and maybe some bread and avocado. I like to cut the vegetables into relatively large pieces, which, to me, is what makes it a country-style stew. I start with the usual – onions, garlic, celery, green beans, and carrots, but shallots, celeriac, and lots of chopped kale add more depth, heft, and nutrition. Of course, fresh parsley is a must in any soup broth. You could also add some cabbage at the last minute; just give it a couple minutes to soften up – you don’t want it to get mushy. I currently have a toothache, so turmeric abounds in my cooking because of its anti-inflammatory effects. I’ll take all the anti-cancer benefits too. Red chili flakes add a little kick and will help keep our sinuses healthy as the weather shifts between Winter and Spring. You can pack a lot of health benefits into this one pot, huh? And, it tastes fabulous, so enjoy!

  • 1 1/2 cups French lentils, soaked overnight with a strip of kombu*
  • 2-3 Tablespoons extra virgin olive oil
  • 1 large yellow onion, minced
  • 1 large shallot, minced
  • 3 large cloves of garlic, minced
  • 3 stalks of celery, thickly sliced
  • 3 large carrots, cut in thick rounds
  • 1 large celeriac (celery root), peeled and cut into chunks**
  • 2 cups green beans, trimmed and cut into 1-inch pieces
  • 6 cups water
  • 1/2 teaspoon onion powder, optional
  • 1/2 teaspoon garlic powder, optional
  • 1 teaspoon turmeric
  • 1/4 teaspoon dried chili flakes, plus more later to taste
  • 1 bunch kale, roughly chopped
  • 1 1/2 cups jarred diced tomatoes
  • salt and pepper, to taste
  • 1 cup brown basmati rice, soaked overnight
  • 2 cups water (more if you didn’t soak the rice)
  • 1/2 teaspoon salt
  • 1/2 teaspoon turmeric

*Kombu is a mineral-rich (including iodine) sea vegetable. When soaked/cooked with beans, it helps to soften the beans and makes them more digestible. It often dissolves with cooking, but I typically remove any big pieces that have not dissolved, as they are unpalatable to certain members of my family…

** Celeriac, aka celery root, looks like a knobby, dirty turnip. Use a pairing knife to peel off the skin and you’ll find white, tender flesh. Now that all of my CSA potatoes are gone, I like to use it anywhere I would otherwise use a potato.

Heat a large soup pot over medium heat, then add the olive oil and onion and saute until the onion is translucent and just starting to brown. Add the shallot and saute until it starts to brown. Make a space in the middle of the pot, add a little more oil, then add the garlic and saute for about a minute or until it’s very fragrant. Stir in the celery, carrots, and celeriac, and green beans, cover and saute a few minutes more. Meanwhile, drain and rinse the lentils and add them to the soup pot. Add the water and onion and garlic powders, turmeric, and chili flakes. Turn the heat to high, and bring it to a boil, then turn the heat down and simmer for 45 minutes to an hour, or until the lentils are very soft. While the soup is cooking, drain and rinse the rice and put it into a medium pot with the water, salt, and turmeric. Bring to a boil, then reduce heat and simmer for 30 minutes. Once the lentils are soft, add the kale, tomatoes, salt (start with 1 teaspoon), pepper, and simmer on low for another 10 minutes or so. Season to taste and serve over rice. Enjoy!

Advertisements

1 Comment »

  1. “Good soup is one of the prime ingredients of good living. For soup can do more to lift the spirits and stimulate the appetite than any other one dish.”
    Louis P. De Gouy

RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: