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 The finished dish should not have too much liquid. This is a wonderful vegetarian meal! |
 I TOLD you there were veggies in this! |
 Group the elements: while the lentils are simmering, prepare the potatoes, leeks, carrots, zucchini and celery |
 In a separate bowl, the diced onion will brought to a golden brown in a little olive oil... |
 Two fine specimens of garlic will join the onions when they are slightly caramelized.. |
 ...and after they have been seriously crushed
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 Use green lentils, carefully picked over for little stone, rinsed and soaked. Discard the water |
 Mince 2 Tbs of fresh parsley |
 Lemon juice brightens (and sweetens) this stew |
 strain the juice and discard seeds and pulp... |
 ...then add the lemon juice to the parsley |
 As the onions become golden in a skillet, add the crushed garlic and continue to caramelize the two |
 Moving the onion and garlic while caramelizing, you will prevent burning them, which will make them bitter. Add the butter to melt. When they are a pleasant golden color, add to the stew |
 A tsp of ground cumin and everybody's in the pool - it's only a matter of a few more minutes until the Lentil & Vegetable Stew is ready to serve! |
 Old Glory & The Flag of Michigan |
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I began making this dish in the 1970s and it has evolved since then into a great Winter favorite.
This will surprise you with both it's sweet, true vegetable flavors and just the right amount of seasoning. Served with a good bread, this will satisfy and nourish all the athletes and couch potatoes who look to you for a delicious meal.
Easy, good for you and inexpensive to make.
TIP: Lactose intolerant cooks can omit the bit of butter.
Ingredientes
- ! C brown or green lentils (washed and picked over for any little stones (don't use your lentils de Puys on this dish))
- 2 medium carrots, peeled, split and diced
- 1 nice-sized zucchini (about 8 oz), split and cubed
- 2 Tbs finely chopped parsley
- 2 Tbs olive oil
- 1 Tbs sweet butter
- 1 tsp ground cumin
- 1 onion, diced
- 3 leeks (about 8oz) (white part mostly, washed well, then sliced)
- 1 stalk celery, diced (a stalk with leaves is fine!)
- 2 cloves garlic, crushed
- 2 lemons, juiced (seeds and pulp discarded)
- 2 potatoes, peeled and cubed
- sea salt & black pepper to taste
- 4 - 6 C vegetable broth (TIP: a little wiggle room here - the lentils will take up more liquid after the initial water soak, however, the vegetables will also release some liquid, especially after you add salt. The final dish should is a stew, not a soup, so you want to monitor the amount of liquid.)
Direcciones
- Soak the lentils in water for about an hour. Discard the water.
- Put the lentils in a stockpot and cover with vegetable stock
- Simmer for about 35 minutes - don't drown them, but don't let them dry out. Just add a little stock at a time, as needed
- When the lentils are just 'al dente', but not soft,
- Add the potatoes, leeks, celery and zucchini
- season with salt and pepper, simmering for 20 minutes
- Meanwhile, in a separate saucepan, saute the diced onion in the oil until it begins to become golden
- Add the butter and crushed garlic and saute for 2 minutes to release the garlic's flavor and for it to become a bit golden
- Add the lemon juice and parsley to the stew and combine
- Add the onion / garlic / butter combo and combine
- Stir in the ground cumin and simmer for 5 minutes.
- Serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 520g | |
| Recipe makes 4 servings | |
| Calories 206 | |
| Calories from Fat 89 | 43% |
| Total Fat 10.1g | 13% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1236mg | 52% |
| Potassium 669mg | 19% |
| Total Carbs 28.05g | 7% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.23g | 5% |
| Protein 3.34g | 5% |
