I admit it, I’ve been cooking rather heavy stuff of late, even if they are healthy – lots of soups and stews and hearty fare. I can’t help it, it’s the hibernation impulse. And since I try to avoid driving in the snow whenever possible, I rely heavily on bulk items in the pantry – which is also a very economical way to go. This particular stew is a great one for cleaning out the pantry & tossing in whatever extra root veggies you like. Today I added a sweet potato and a celery root (celeriac), the latter of which added a nice, sweetish, clean taste into the mix. A parsnip would have been nice if I had one, too. Go crazy!
SPICY LENTIL STEW
5 cups vegetable broth
1 pound lentils, rinsed and sorted
1 28 oz can crushed tomatoes
1 large onion, diced
3 cloves garlic, minced
1 large sweet potato, diced*
1 celery root, peeled and diced*
1 tablespoon chili powder
t teaspoons cumin
1 teaspoon dried thyme
1 teaspoon salt (or more to taste)
coarse black pepper to taste
2 tablespoons balsamic vinegar
Bring broth to a boil in a stockpot. Add lentils, return to a boil and then reduce heat to a low simmer. Cover and cook for 20 minutes.Â Add tomatoes, vegetables, spices, salt and pepper. Simmer uncovered and stirring frequently (you want it to reduce a bit and thicken up) for 30 minutes. Taste for seasoning and vegetable tenderness – cook longer if needed for vegetables (adding water if it becomes too thick).
Finish with the balsamic vinegar. Top each bowl with sour cream if desired.
*Or any other root vegetable you have on hand and like!
— posted by Anne