By Fredrica Syren:
I made lentil stew for our Christmas dinner, and it was a huge hit. It’s warming, satisfying and altogether yummy — and perfect for a special occasion or a very cold winter day. I served it with roasted potatoes and a large spinach salad but it goes really well with pasta as well.
Lentils are very cheap and a very nutritious food. They contain great amounts of cholesterol-lowering fiber, protein, minerals, B vitamins — all with virtually no fat!!! So, I consider lentils a super-food that everyone would benefit from eating more of, even if they’re meat eaters.
- 1 cup green lentils, rinsed
- 1 Tbsp. butter
- 1/3 cup yellow onion, minced
- 1 large garlic clove, minced
- 1 ¼ cup red wine
- 1 ½ cup vegetable broth
- ½ cup dried mushrooms, crumbled
- 1 carrot carrots, peeled and sliced
- 1 cup celeriac, cubed
- ½ cup zucchini, cubed
- 1 Tbsp. tomato paste
- 1 bay leaf
- 1 Tbsp. dried thyme
- Salt and pepper to taste
Heat oil in a large pot on medium heat. Sauté garlic and onion until glossy, not brown (about 3 minutes). Add lentils, red wine, broth, dried mushrooms, tomato paste, bay leaf and thyme. Bring to a boil and then reduce to simmer. Add celeriac and carrot, and stir. Simmer covered for 20 minutes. Add more broth if it seems dry. Add zucchini, stir and simmer another 5 minutes. Add salt and pepper accordingly. Serve warm with potatoes, rice or pasta and/or some bread. Enjoy
