br>Cover and chill.
Lentil Stew:.
Heat oil in a
ith salt and pepper.
Lentil stew is usually served with bread
ithout breaking down into the stew.
Combine the soaked chickpeas
In 4.5- to 6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting for 8 hours.
To serve, spoon lentil stew into serving bowls; top with cheese shavings, and sprinkle with chopped parsley.
Makes about 11.5 cups.
nd pepper, if desired. Bring stew to a simmer over medium
he chopped cilantro. Serve the lentil stew over a bed of quinoa.
Sarsa (salsa):
Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with flavor.
To cook the lentils:
Put in a saucepan, cover with water. Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside.
While the lentils are cooking, heat the olive oil in a large saucepan.
Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until ...
In a large soup pot, stew pot or dutch oven cook
old water.
Wash the lentil and put it in fresh
inutes for the variety of lentil I use, but check your
ell blended.
For the stew: Combine the flour with 1
s no science about this stew. Additionally, if you want it
Place ingredients in medium sized roaster. Mix well. Cover tightly and bake at 300\u00b0F for 4 hours until tender. Serves 6 to 8.
Recipes Across the Miles.Recipes from Landowners of the Interprovincial Pipe Line.
side.
For the seafood stew:
Return the seafood stock
econds; reserve.
Add reserved lentil cooking liquid to pan of
Chop onion and garlic. Fry onion in oil with cinnamon stick until translucent. Add other ingredients and simmer with a lid on, stirring occasionally, until brown and green lentils are soft, then take the lid off and reduce until thick.
Heat oil in heavy large saucepan over medium-high heat. Add onion and carrot, then squash; saute until golden, about 13 minutes.
Add garlic, saute another minute or 2. Mix in curry. Add broth and chard. Increase heat; bring to boil. Add lentils and reduce heat to medium.
Cover; simmer until lentils are tender, stirring twice, about 10-20 minutes. Add beans to heat through. Divide stew among bowls. Top with yogurt or lemon.
nto chunks. Add to the stew along with the parsley. Simmer
mooth.
Stir cilantro into stew just before serving with mash
Heat oil in a frying pan. Add pancetta and fry for 5-8 mins, until crisp. Remove with a slotted spoon and drain. Add onion and cook for 3-4 mins. Add sausages and cook for 3-5 mins. Add lentils, celery, red wine, stock and bay leaves. Season. Bring to a boil then reduce heat, cover and simmer for 1 hour, until sausages are cooked through and lentils are tender.
Sprinkle pancetta and parsley over stew. Serve immediately.