Lentil Stew with Fall Vegetables
Source : Jen Hoy, Your About.com Guide to Whole Foods
This hearty recipe for a stew of lentils and fall vegetables is vegan
stunner; it has layers of almost meaty
flavor and can be served on its own, with steamed grains, or over
polenta. Make plenty, as this stew will have people coming back for
seconds, and freezes well.
Ingredients :
2 tablespoons olive oil
½ sweet onion, chopped
2 carrots, chopped
1 leek, white and pale green parts only, chopped
1 stalk celery, chopped
2 cloves garlic, chopped fine
4 young turnips (about 21/2 inches in diameter, or about 1 pound) cut
into 1-inch chunks
1 pound green lentils
1 bay leaf
2 thyme branches
1 tablespoon chopped marjoram
11/2 teaspoons ground cumin
11/2 teaspoons ground coriander
1 quart vegetable broth
2-4 cups water
1 15-ounce can plum tomatoes and their juice, crushed
Sea salt and freshly ground pepper
Preparation :
Warm olive oil in a heavy-bottomed soup pot over medium heat.
Add onions, carrots, leek, celery, and garlic, and cook 7 minutes,
stirring occasionally, until onion is translucent.
Add turnips, lentils, bay leaf, thyme, marjoram, cumin and coriander.
Stir well to coat vegetables with spices.
Add broth, 2 cups of water, tomatoes, and two ample pinches of salt.
Bring to a boil, cover, reduce heat, and cook 20 minutes, stirring
occasionally.
If the stew becomes too thick, add remaining water, and cook until
lentils and vegetables are tender, about 35 minutes total.
Adjust seasoning.
Allow the stew to sit for 15 minutes before serving.
Serves 6 generously
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