One-Pot French Lentil Stew

This started off as me trying to make The First Mess’ Creamy French Lentils, but then a couple of things happened, in the following order: Forgot to buy the f*cking mushrooms. Decided to just wing it. Substituted or removed like 12 ingredients. Didn’t blend it. The resulting stew has become something quite different from the original recipe, but I don’t mind that at all – especially since my mum and sister hate mushrooms and wouldn’t have eaten the original. It’s also easier now, with only 7 ingredients and one pot – and the simplicity makes all those gorgeous, fragrant ingredients stars. It’s probably not even necessary to say that the entire house smells incredible right now, and I’m feeling incredibly warmed and nourished in one of the coldest periods my city has ever had!

But onto the recipe. Makes 4 very substantial serves. Takes an hour, most of which is letting things boil or simmer. Great serve of protein, contains iron and calcium too. Total spend $25 including the bottle of red wine… drink it alongside. 😉


 

Ingredients

1 cup French green lentils, rinsed
4 cloves garlic, diced
1 red onion, sliced
4 sprigs rosemary
140g (about 4 stalks) kale, washed well and chopped roughly
1 litre vegetable stock
1/3 cup red wine
Freshly-cracked black pepper, to taste
Fresh crusty bread, to serve

Method

Fill a medium-large saucepan with water, bring to the boil, and add lentils. Cook for 20 minutes or until nearly tender, then drain. Dry saucepan and return to the stove.

Drizzle a little olive oil into the saucepan and warm it over medium-high heat. Add chopped red onion and fry until translucent, then add garlic and rosemary and continue to fry until garlic is fragrant and golden. Add lentils, kale, red wine and vegetable stock, bring to the boil, then reduce heat to medium and simmer, covered, for 30 minutes. You can remove the lid and simmer for even longer if you’d like a thicker, slighly creamier stew from breaking down the lentils.

Remove the rosemary stalks, add freshly-cracked black pepper to taste, then serve immediately with bread.

 

 

View recipe on Instagram

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