Lentil Stew

I've been working to incorporate more legume based meals into our diet. There are so many health benefits, plus they are a great source of inexpensive protein. In particular, I've been exploring the possibilities with lentils. One of my new go-to meals is Lentil Stew. It's easy to keep the ingredients on hand and can be modified with whatever ad-ins you happen to have on hand. Serve with crusty bread and a glass of wine.





I like to use Trader Joe's Red Split Lentils, but any lentils would work, you just need to adjust cooking times and may need to add more liquid depending on how thick you would like your stew. I took my inspiration from the recipe on the back of the lentils bag; it recommends sweet vermouth and I have found that it adds a great flavor element, a little sweet. The recipe below is how I happened to make it most recently, but I've included variation suggestions as well. Enjoy!





Lentil Stew

1 T. bacon grease
1 T. extra virgin olive oil
3 small carrots, peeled and chopped
1 small onion, diced
2 garlic cloves, minced or pressed
1 tsp. dried thyme
1 bay leaf
2 cups chicken stock
1 cup water
1/4 cup sweet vermouth
1 cup red split lentils, rinsed
Salt and pepper, to taste
Cayenne pepper, to taste (Don't omit this! Even if you only add enough for a little flavor but no heat.)
1/2 cup frozen spinach
2-3 slices bacon (I like to use nitrite free), fried crispy and chopped

1. Heat grease and oil in stew pot over medium heat. Add carrots first, and sauté, then add onions and cook until translucent. Add garlic and cook until vegetables are fragrant.
2. Add thyme, bay leaf, stock, water, and vermouth. Bring to a boil and reduce to a simmer. Let simmer until carrots begin to get soft.
3. Add lentils and simmer partly covered until they are tender, about 12 minutes. Season with salt, pepper, and cayenne to taste. During this time you will likely want to add some water. The goal is to cook the lentils and have a consistency that appeals to you.
4. Add spinach, bring stew back to a simmer to heat spinach through.
5. Dish it up and serve garnished with bacon crumbles.

Variations:
Omit the bacon, or sub Italian sausage and use the drippings from browning in place of the bacon grease.
Add diced celery, sweet potato, or turnip.
Use leeks in place of or with the onion.
Try rosemary instead if thyme or pick another favorite earthy herb.
Substitute vegetable stock.
Use white wine in place of vermouth.
Use French green lentils if you would like your lentils to hold their shape.
Use any green you like wilted. I love to use frozen arugula from my garden for dishes like this. But don't limit yourself to frozen greens, fresh would work also.
You could even throw in some frozen peas or frozen cut green beans at the end.

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