Lentil stew is one of my favorite winter meals. It’s fast, nutritious, flexible, and comforting on a cold winter night. It can also be made with local ingredients if you feel so inclined, since the vegetables included are all root vegetables that can be found at a winter farmer’s market. The stew freezes well, so it’s great to make a massive pot of it and then freeze individual portions so that you can have easy lunches to take to work! Quick note: I tend to add a rather large amount of garlic to winter meals – it’s great for the immune system! Feel free to cut down on the garlic if you plan on locking lips with anyone immediately after you consume this, or if you would prefer not to ward off vampires (since lately everyone seems to be obsessed with them).
1 onion, diced
4 large cloves of garlic, minced
6 cups vegetable or chicken broth
4 large carrots, quartered and sliced
8 medium potatoes, cut into 1/2-inch cubes
1/2 butternut squash, cut into 1/2-inch cubes
2 cups red lentils
1. Sauté onion and garlic together in a bit of EVOO until soft, about 5 minutes.
2. Add the broth, and then add the vegetables. Bring to a boil, and then cover and turn the heat down to medium. Cook until the vegetables are tender.
3. Add lentils, and cook until the lentils have absorbed the liquid and are cooked through. This will be very quick – about 10 minutes or so. Stir the stew occasionally while the lentils are cooking, since it tends to stick to the bottom of the pot easily.
4. Add salt and pepper to taste – I find that the bouillon that I use for the broth usually flavors the stew enough, but go ahead and add some seasonings if it needs a bit more oomph.