lentil stew
It's soup weather and this lentil stew is definitely comfort food. I love to use leeks in recipes, so remember to slice them lengthwise first, then slice into half-moons. Give them a bath in water to remove any sandy sediment. I used a head of escarole in this recipe, but you could substitute any other greens. I also used Passata, which is a tomato puree, strained of seeds and skins, and does not contain seasonings. It is traditionally used in many Italian dishes. This recipe is quick and easy.
Ingredients
- 1 leek, sliced
- 1 shallot, diced
- 5 cloves garlic, minced
- 2 quarts vegetable broth
- 24 oz bottle Passata
- 1 cup uncooked orzo
- Lentils (prepare 1 cup lentils separately)
- 3 bay leaves
- 1 teaspoon each dried basil & oregano
- 1 head escarole, roughly chopped
- Salt & Pepper to taste
Instructions
Cook 1 cup raw lentils according to package directions until tender and set aside. Sauté leek and shallot until translucent, stirring frequently (no oil needed) add garlic and stir a few minutes more. Add the vegetable broth, passata and all the remaining ingredients. Simmer until the orzo is done. Add the lentils and simmer until heated through. Should serve 5.
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