Tuesday, March 30, 2010
Recipe: Quick Lentil Stew
We're back from California, but we don't know yet when the next supper will be. In the meantime, I have a new recipe for you all! Now that the weather's warmer again, I've started going to the Turkish Market more frequently than I did in the cold winter months, and today I knew I had to finish off some cherry tomatoes I picked up last week. I wanted to use them in a stew of some kind because I was sick of eating them raw. So I figured a lentil stew would be yummy. I picked up some fresh carrots and parsley and voila.
What you need:
couple onions, diced
little bit of olive oil
4-5 carrots, chopped
few handfuls of cherry tomatoes, halved
2 cups dried green lentils
2 cups water
couple handfuls fresh parsley, chopped
salt and pepper to taste
What you do:
Heat the oil in a pot. Add the carrots and onions and saute until the onions are translucent. Add the tomatoes, stir a bit, then add the lentils, water, salt and pepper. Turn down the heat and simmer until the lentils get soft (15-20min). Toss in the parsley, salt and pepper, stir a few times, remove from the heat and enjoy :)
The sweet fresh carrots really made this an unexpectedly delicious dish, and surprisingly light, despite the fact that I described it as a stew. It's a nice 'n easy recipe for early spring!