February 21, 2012

Recipe: Vegetable Lentil Stew - Won't Make You Fat or Sick!

Please ignore the 5,000 water marks on my shitty coffee table.

 When I write a post about a recipe I feel like I'm suppose to say something insightful, like, "Oh, my mother use to make this all the time when I was a child and a single spoonful was able to stop all family feuds." or "Once when I ate this soup there was a shooting star and I found my soul mate." Except none of that ever happens, I just like food, soups especially. Bread and butter even more so. Most of the food I talk about on this blog (ok, maybe not "most" but at least a good deal of it) is just healthy food that you can eat and then feel good about.

Ah, yes, food you don't have to feel guilty about - how often does that happen? Unless you have a personal chef or are dedicated to the crunchy granola lifestyle, probably not all that often. Actually, forget food you don't have to be guilty about. I just like food that doesn't make me feel sick. I'm not even joking, it seems like the majority of the food out there makes me feel ill. I'm sick (ha!) and tired of it, I don't know what the hell they (both pre-made and the majority of restaurants) are putting into food these days, but it's making me want to barf.


Who doesn't love soup on a rainy day?


This is suppose to be "Winter Lentil Vegetable Soup" but when I made it was more like a "Whatever You Have Lentil Vegetable Stew." I saw it on Oh, Mishka, and since I had all the ingredients in my pantry I decided to go for it. Needless to say I think it turned out quite tasty, even more so if you add some shredded cheese and some brown bread (or crusty bread with butter, nom nom nom). When I made the recipe I doubled it so I had some extra to take to the From Scratch Swap, my comments are in italics, obviously.

Winter Lentil Vegetable Soup

Ingredients
  • 1/2 cup red or green lentils
  • 1 cup chopped onion
  • 1 stalk celery, chopped
  • 2 cups shredded cabbage (I just went with an entire head)
  • 1 (28 ounce) can whole peeled tomatoes, chopped (I used 2 smaller cans of fire roasted tomatoes and 2 smaller cans of diced tomatoes)
  • 2 cups chicken broth (I used a 32 ounces box of vegetable broth, which made it more stew that soup)
  • 3 carrots, chopped (or more if you're me)
  • 1 clove garlic, crushed
  • 1 teaspoon salt (I think you could go with less salt, most broths have salt in them already and I found this to be a little too much)
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon white sugar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon curry powder (I didn't have any of these spices so I just added a little salt, pepper, sugar and a sprinkle cumin)

Directions
  1. Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  2. Add onion, celery, cabbage, tomatoes, broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

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