Hearty Stewed Lentils
A rich, tasty stew, perfect with a glass of robust red on a nippy autumn evening.
Serving 4
1 mug brown lentils
1 onion, finely sliced
1 clove garlic, crushed
2 carrots, sliced
1 tsp ground coriander
400g tin tomatoes
½ glass red wine
freshly ground black pepper
1 tbls olive oil
2 sticks celery, finely sliced
1 bay leaf
2 medium sized potatoes, cubed
1 tsp ground cumin
1 tsp dried marjoram or oregano
1 tsp vecon or rich stock
Place the lentils in a pan with plenty of water. Bring to the boil, boil for 2 mins, then cover and leave to soak for at least 45 mins. It's worth the extra effort to soak and rinse the lentils before cooking, as it gets rid of a load of oligosaccharides, making them less farty!
When you're ready to begin making the stew drain the lentils and rinse in plenty of cold water til it runs clear.
Heat olive oil in a large pan. Add onion, celery, garlic and bay leaf. Saute lightly for a couple of minutes. Then add carrots, potatoes, cumin and coriander. After another couple of minutes add the drained lentils, tomatoes, wine, marjoram, stock, freshly grd black pepper, and enough water to cover.
Bring to the boil, then simmer for about half an hour, til lentils and vegetables are all cooked. Season to taste.
Good with garlic bread and a glass of hearty red.