Happy weekend everyone.
Today was one of those days when in spite of it being August I wanted some thing warming and hearty. Maybe that had something to do with the charcoal grey sky, pounding rain and wild gusts of wind. Hope the weather is better where you are.
Lentil stew was just the ticket. It is is super low fat and filling so fits right in with my major diet regime. One pays for all those yummy meals in Milos, you know!
This is what I made today.
There are lots of other vegetables you can use. I usually add mushrooms but didn’t have any today. If I lived in North America or the UK, I would include celery. Leeks are nice and so are fresh tomatoes. Use up your left overs. Build it any way you fancy. This recipe can be halved or doubled. BONUS: if company drops in, add a few cups of water and a stock cube and voilà: lunchtime lentil soup! Magic.
Ingredients for six generous servings:
1 large onion roughly chopped
1 clove garlic minced
1 large courgette roughly chopped
1 cup cooked green beans cut into pieces
1/2 cup chopped red pepper
1 boiled potato diced
600 grams cooked lentils, I use steamed vacuum packed, if using canned, don’t drain, or it’s easy enough to cook your own but of course not as convenient
200 grams chopped canned tomatoes with juice: I’m lucky enough to have a source of organic chopped tomatoes in glass jars-delish!
generous pinch cinnamon
1 teaspoon oregano
salt and pepper to taste
1/4 cup chopped parsley (optional but nice)
Chives or snipped spring onion tops
Sauté the garlic and onion in a non-stick sauce pan on medium heat. When the onion is translucent, add the lentils, tomatoes and your other vegetables. If using potato and it’s the floury type, put it in later so it doesn’t disintegrate.
Add two cups of water and stir well. Decide if this is how thick you want your stew. Add more water until you’re happy with it. Add oregano and cinnamon and salt and pepper to taste. Cover and continue cooking for at least half an hour on low heat. Stir every once in a while. Add potato if you didn’t put it in at first.
Check seasoning and the thickness of your stew. If too thin, continue cooking uncovered for about fifteen minutes, if too thick-well I guess you know what to do and continue cooking covered for another few minutes.
To serve, ladle into bowls and top with a dollop of Greek yoghurt. Sprinkle with a few artfully snipped chives or spring onion tops. If you like, warm up some crusty rolls or slice a baguette to wipe up the last bits of sauce.
Dig in and stick your tongue out at the rain clouds. Ha, ha.