Archives for posts with tag: lentils

this could be another episode of ‘cleanin’ out my fridge.’ i found myself with a bunch of winter veggies, and because i will soon be leaving town i needed to use them up. this time i made a stew.

what i had in my fridge:

  • 2 wild boar italian sausage, about 6 oz each, casings removed
  • 3 small carrots
  • 5 stalks celery
  • 3 small fennel bulbs
  • 2 leeks
  • 1 bunch kale
  • a little garlic + shallot mix, minced (less than a tbsp)
  • 4 cups homemade turkey stock (which is likely more concentrated, flavorful and healthier than store bought, so take that into consideration when you add additional water, and seasoning.)

plus a few things from the pantry:

heat about a tbsp of oil to a large pot, and add sausage breaking apart with wooden spoon while cooking.

add carrots, celery, fennel, leeks, kale, garlic and shallot, with additional oil if needed. add a sprinkle of salt. let cook down until a bit soft, about 5-10 minutes. add several cranks from a peppermill.

add lentils and stock, plus 4 cups of water. bring to a boil. add kale and reduce to a simmer until the lentils are cooked, about 20-30 minutes depending on how tender you like your lentils.

s+p to taste. add a good splash of dry sherry, and mix in for a few minutes.

note: honestly before i added the sherry, i felt it needed some sort of acid, tang or just another level, and the sherry did it. i was thinking of even a citrus like lemon juice, or a vinegar, or maybe even brandy, but i think sherry was the right choice.

makes about 8-10 cups.

ingredients:

  • 1 cup carrots, diced
  • 1 cup onions, diced
  • 1 ¼ cup celery, diced
  • ½ cup broccoli, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 oz pancetta
  • 1 tbsp fresh tarragon, chopped
  • ½ tsp cumin
  • 1 bay leaf
  • ¼ tsp red pepper flakes
  • 10-12 grinds of black pepper mill
  • 1 cup french green lentils
  • 2 cups red wine
  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped

heat oil over medium heat. sauté the mirepoix of veggies, broccoli and 1 tsp salt for about 15 minutes.

stir in pancetta, tarragon, cumin, bay leaf, red pepper flakes, and black pepper and sauté about 5 minutes. stir in lentils to combine.

add about 1/3 of the red wine and turn up the heat to medium-high, stirring occasionally. once the wine has been absorbed add another 1/3 of the wine, and let it absorb, about 5 more minutes. then add the last 1/3 of the wine, and let it absorb.

i prefer lentils al dente, not mushy, but you may need to add some water at the end if the lentils haven’t softened enough. remove from the heat and stir in butter.

discard bay leaf and toss in parsley.

4 servings

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