Vegetable Green Lentil Stew
This might seem like a long list of ingredients, but most you probably already have in your fridge and pantry. The longest part of making this stew is chopping all the vegetable, so once that is done its pretty much just a waiting game in a yummy smelling kitchen. Its a really versatile recipe, throw in whatever veggies you have in the fridge or change up the herbs and flavorings, and serve with whatever wine you like! Bon apetit!
This lists of ingredients serves 2 with leftovers, but double or triple to feed how ever many people are coming over for dinner.
- 2 gloves garlic, crushed
- 1 medium yellow onion, diced
- 1 celery stalk, thinly sliced
- 1 leek stalk (white and light green part only), thinly sliced
- 2 cups sliced white button mushrooms
- 1 red bell pepper, diced
- Olive Oil
- Balsamic Vinegar
- 2 teaspoon Herbes de Provence
- Pinch Red Pepper Flakes
- 3 large bay leaves
- 1 400g/425ml can crushed tomatoes
- 3/4 Cup French Green Lentils (Lentils du Puy), or lentils of your choice
- 2 cups vegetable stock
- 2 cups packed greens – spinach, kale, chard, etc.
- Optional toppings – fresh chives and pine nuts
- Rinse the lentils and set them aside
- Add a couple lugs of olive oil to a large pot over medium heat, add the garlic and onion and cook until fragrant and tender
- Add in the celery and leeks and cook for a minute or two and then add in the mushrooms and bell pepper. Cook all the vegetables together over high heat (stirring often and adding a pinch of salt to help the mushrooms release their water) until they start to brown and soften, then add a splash of balsamic vinegar to de-glaze the pan. Cook off the vinegar and then turn the heat down low
- Add in the herbs, some fresh cracked pepper and canned tomatoes and let simmer together for a few minutes. Add the rinsed lentils, stock, and enough water so that everything is covered in liquid and bring to a boil. Let it boil on high for a few minutes and then reduce to a medium heat (slow boil) for about 25 minutes or until the lentils are tender (different lentils may have different cooking times). Try not to overcook the lentils. You may need to add more water as the lentils are cooking, depending on what kind of stew you like – more liquid will give the stew more broth.
- Once the lentils are cooked, turn off the heat and add in the greens. I like to add them in right at the end so they keep a bit of their freshness, but if you want them more wilted add them in earlier. Taste and season with salt and pepper.