Weekday Vegetarian: Lentil Stew
Photo: Kelly Rossiter
I happily missed all of the super hot weather in July when I was on my trip to France, but I could have used a little of that heat today. The radio says the temperature is 25C, but you couldn't prove it by me. It's been very windy here today, and the wind is quite cool making it feel like autumn is steadily approaching. All thoughts of late summer salads vanished and I could only think about making something warm and filling.I wasn't thinking about soup so much as a lentil based stew that would be quite liquid. I had all kinds of vegetables that I could have put in, but in the end I got lazy and used red peppers and cauliflower that were already cut and left over from my pickling giardiniera last night. There wasn't much effort involved, and I could just give it a stir once in a while until the lentils and potatoes were tender.
1 tbsp olive oil
1 onion, chopped
1 clove garlic, minced
3/4 lentils, rinsed and picked over
2 potatoes, diced
1 sprig fresh oregano or 1 tbsp dried
3 cups vegetable stock or water
1/2 red pepper, diced
3 or 4 cauliflower florets, cut small
1 tbsp lemon juice
Salt and pepper to taste
1. In a large pot heat the olive oil until it shimmers. Add onion and cook until translucent, about 8 minutes. Add garlic and cook another 2 or 3 minutes. Add the lentils, potatoes, oregano and stock and bring to a boil. Reduce heat and simmer until lentils and potatoes have started to soften.
2. Add the red pepper and cauliflower and cook until the lentils and all of the vegetables are tender. Add lemon juice and salt and pepper to taste.