Rustic Winter Stew Over Polenta
Serves 8; Prep time: 25 minutes; Total cooking time: 1 hour
Ingredients:
- Olive oil (from 1 teaspoon to 2 tablespoons)
- 1 medium onion, diced medium
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- Several dashes fresh black pepper
- 1 teaspoon salt
- 1 cup green lentils
- 1/2 cup red lentils
- 1 1/2 cups carrots cut into 1 lengths
- 1 1/2 cups parsnip cut into 1 " lengths
- 2 lbs fresh plum tomatoes, chopped
- 4 cups vegetable broth
- 1 lb small yukon gold potatoes, (cut into about 1 inch pieces)
- 2 bay leaves
- 3 leeks, white & light green parts only, in 1 inch chunks
Directions:
Preheat a 4 quart pot over medium heat. Saute the onion in olive oil, along with a dash of salt, for about 5 minutes. Add the garlic, thyme, celery seed, pepper and salt and saute a minute more.
Add the green lentils, carrots, tomatoes and vegetable broth. Cover pot and bring to a boil. Stir occasionally for about 20 minutes, until lentils are slightly softened (now is a good time to start the polenta.)
Add parsnip, potatoes, leeks and red lentils. Lower heat to simmer. Cover and cook for about 20 to 30 more minutes, until potatoes and parsnip are fork tender and lentils are soft. Let sit for 10 minutes or so to allow the flavors to meld. Serve over polenta, garnished with fresh herbs, if you like.
Serving suggestion:
Serve over polenta