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Food

Easy Weeknight Lentil Stew.

March 4, 2017

 Easy Weeknight Lentil stew

Soup and weeknight cooking are two things that get an unfair rap. This is entirely unnecessary when something as wonderful as The Kinfolk Table’s Four Corners Lentil Stew exists. This is a recipe that boasts three particularly positive qualities:

  • 12 minutes of hands-on time.
  • 40 minutes from cupboard to dish. 
  • Scrumptious.
  • Healthy.
  • Did I mention that it takes 40 minutes?

Here’s what you need:

  • 1 cup of red lentils
  • 1 onion
  • 3 tbls. olive oil
  • 3-4 cups of water
  • A few cubes of chicken bouillion or chicken broth
  • About 1/2 a cup, or a splash, of whatever white wine is open
  • A lemon
  • 15 oz of crushed tomatoes (or, in my case this week, some whole tomatoes that need to be used up and a little bit of paste)
  • 1 tbl. cumin
  • 1 tbl. garlic
  • 1 tbl. ginger
  • Cilantro (or not, again, as in my case this week*)
  • Flatbread

Mince the onion. Toss it into a pot with the olive oil on medium heat and allow the onions to cook until transparent. Slice the lemon into medium-thin disks. At this point, if you’re using these cubes, unwrap four and heat in two cups of water (about 3 minutes in the microwave) until the cubes are mostly dissolved. If you’re using chicken broth, skip this step and drink some wine while you wait for the onions to cook.

After the onions have cooked for a few minutes and are transparent, toss in the cumin, garlic, and ginger. Wait about 3 minutes or until the spices start to become really fragrant. Then add the crushed tomatoes (or about two cups worthof whatever tomatoes you have lying around.) If you use whole tomatoes instead of canned, be sure and add a few tablespoons of tomato paste or sauce as well. Add the broth, about 1/2 cup of wine, and additional water, totaling 4 cups of liquid. The ratio of broth-wine-water does not need to be exact. Toss in about 4 of the lemon disks.

lentil stew 2

Cover the pot. Bring to a boil and then lower the heat to a medium simmer. Chop about 1/2 cup of cilantro. After about 30 minutes, or once the liquid is mostly absorbed, turn off the heat. It can sit for about 45 minutes before being served or you can serve it immediately. Serve with a generous toppig of cilantro and some warm flatbread.

This soup freezes well, can be doubled easily, and makes a great lunch the next day. The portions above make about 3 generous meal-size servings and could probably serve 5 adults if not served as the main course.

*In these photos, there’s a dollop of pesto on the soup rather than cilantro because it was all I had on hand. It was fine, but cilantro would have been better.