Right now, I’m finding using up pantry essentials for our dinners quite cathartic. I feel like I’m hoarding my fresh veggies for my salads and focusing on beans and lentils with quinoa or rice as our main meal. Plus saving money where we can, during this unsure time, is necessary.
I’ve been off from work recovering from yet another knee surgery. My husband is still going into work daily. Both of our daughters are still doing classes online and working outside of the home as well. In fact our oldest remained at school in her apartment to remain at work. Such a weird time. I’m hoping you are getting into the kitchen to whip up some good comfort food even if you aren’t a cooking fan. This dish is very easy and forgiving. A great place to start 🙂 I served it with some fresh homemade dinner rolls which everyone loved.
Olive oil to coat your pan
1 yellow or red onion, diced
3 large carrots, chopped
1 stalk of celery, chopped (keep the leaves and add them as well)
6 cloves of garlic, minced
1 large potato, I used a purple sweet potato but a white potato will work as well*
2.5 cups of green lentils, washed and drained
1 tsp of dried oregano
1-2 tsp of smoked paprika
1 tsp of smoked or regular salt
A few cracks of fresh pepper
1 tsp of liquid smoke
8 cups of vegetable broth
2 tbl of tomato paste
1 tbl of apple cider vinegar
1 cup of frozen kale
Into a large stock pot, add a drizzle of olive oil to the bottom of the pan over medium heat. Add your onions, carrots and celery to cook for 6-8 minutes stirring often. Add your garlic and cook for 1-2 minutes. Then add your potato, lentils, seasonings, smoke, broth and paste. Stir to combine. Bring to a boil and then reduce to a low simmer and cover your pot. Cook until the lentils are softened throughout. Prior to serving add your acv and frozen kale. Stir to combine. Taste and add additional s&p as desired.
*When choosing your potato the sweet version will add a slight sweetness to the dish. The purple potato also makes the stew dark. A white or Yukon will not add sweetness and will keep the stew more red/tomato colored.
I hope you enjoy this dish. It’s better the day after as the flavors will develop more. We served over basmati rice along with some fresh dinner rolls.
Sending you all of my love~
— Knead to Cook