Sunday, January 31, 2010

Recipe of the week: Lentil Stew with Butternut Squash

photo: James Baigrie

Mom pointing me in the direction of this recipe.
She said is was very good.
Mom's are ALWAYS right.

Ingredients:
2 1/2 cups water
1 cup (or more) vegetable stock
1 cup (or more) celery cut into 1/4 inch slices
1/2 of a large butternut squash (about a pound) cut into large 1 1/2 inch cubes
1/2 of a large onion chopped
1 leek cut into large chunks (don't forget to clean the dirt in between layers!)
1 generous of cup lentils (I used a mix of red and Spanish brown)
Dried Rosemary... a couple of hefty teaspoons
Sea Salt & Pepper

For serving:
Fresh Parmesan (shave into curls or use whatever you have!)

Literally the easiest recipe ever..... Throw all the ingredients into a slow cooker on low for 8 hours! BOOM BABY, YOU HAVE A WARM HEARTY STEW!

Make sure you have enough liquid. And season generously with fresh pepper!! YUM YUM.

TO SERVE:

Ladle stew into bowls, crack some fresh pepper, and curl some parmesan over the top. Be adventurous and dip a french baguette in the broth, OH BABY OH BABY, IT WILL WARM YOU UP IN A JIF!


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