26 April 2010

Lentil Stew - a twist!

This here recipe was donated to the good folks at Mad Tasty by Shawn Westendorf. Sounds great and healthy...can't wait to try it!

A new take on lentil stew!

Lentil Stew

1 cup pink lentils
1 chopped celery root
4 chopped jeruselem artichokes
1 small onion
2 cloves garlic
1 lime
1 chili pepper
2.5 cups broth
1 tablespoon fresh grated ginger
2 handfuls fresh cilantro
3 large leaves of swiss chard

In a saucepan, slowcooker, dutch oven, cast iron pan...etc... combine celery root, jeruselem artichokes, onion, garlic, ginger, lentils, and chilli pepper with broth. I guestimated the amount of broth, I just used enough to cover the dry ingredients about an inch. Cook on low for 1.5 hours, ( or all day in the slow cooker) or on high if you have less time but just enough till the lentils are soft (probably 25 minutes). My veggies were sitll a little crunchy but I like it that way. When stew is cooling, add fresh cilantro, swiss chard, and lime. stir until swiss chard is soft and cooked. Serve with a dallop of yogurt, fresh cilantro, and a lime wedge, with a sprinkle of cayenne or paprika on top. Enjoy!

Oh, and I soaked the lentils in Kombucha for an hour first, they soaked it right up! This helps the digestive system break down the lentils. Optional!

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