Lentil Stew
The perfect warm, vegan stew for a cold winter day.
Lentil Stew
Gluten-Free | Vegan
Ingredients:
2 tablespoon olive oil
1 yellow onion, small diced
1/2 cup red wine
2 large carrot, thick slice
4 each celery, thick slice
1 cup black lentils
2 quarts vegetable or bone broth
4-6 Yukon gold potatoes, cut into large chunks
2-3 sprigs rosemary or thyme
To taste Kosher salt
To taste Pepper
Procedure:
Heat a large pot over medium high heat. Once hot add olive oil swirling to coat the bottom of the pan. Add the onions and cook for about 3-5 minutes constantly mixing until onions are translucent and aromatic.
Make sure the pan is hot then add red wine and cook until reduced by half. Then add carrots and celery, mix well. Season with a large pinch of salt. Cook for about 5 minutes.
Then add lentils to toast, mixing well. Then add stock deglazing the bottom of the pan as you go. Season with a pinch of salt and pepper.
Bring to a boil then immediately lower to a simmer and simmer for about 20-25 minutes. Or until the lentils and potatoes are tender. For the last 10 minutes add the sprigs of rosemary or thyme.