Lentil Stew

Dice the onions and place them in a dutch oven or stock pot. Slice the leeks and add them to the pot. Add the garlic. Measure the lentils and place them in a hand-held, mesh strainer. Check through the lentils and remove any damaged or discolored ones as well as any other debris. Rinse the lentils under running water until the water runs clear. Add lentils to the pot. Add veggie stock and water. Add a couple of strips of kombu, if desired. Bring to a boil, reduce heat and simmer for approximately 15 minutes, or until lentils are softened.

Note: If you choose to use green lentils, the cooking time will increase. Also, they retain their shape and stay firmer. Red lentils cook more quickly and result in a thicker, mushier texture.

While the lentils are cooking, prepare your veggies. Wash them well, peel the ones that need to be peeled and chop off the ends and unwanted parts. I like to use a garbage bowl for the peelings and ends of things like carrots and zucchini. This makes clean-up a lot quicker and easier! Cut up the veggies and place them in a bowl for easy addition to the lentils.

When the lentils are soft, add the veggies, except for the canned tomatoes. Cook for approximately 10 minutes. Add the canned tomatoes and spices, except the salt. Cook for another 5-7 minutes.

Add the salt (and do a taste test). It's fun to pour the stew into a soup tureen and serve it in French onion soup bowls. I find that these kinds of bowls really add to the heartiness and comforting feeling of the stew. Enjoy!

Note: Serving lentil stew (or other pulses) with a grain (like brown rice, barley or wheat) gives you a complete protein.