Lentil Stew

A raw, rainy day (like today) warrants a warm, cozy meal, and Lentil Stew fits the bill perfectly.

Ingredients:

• 1/4 C. olive oil

• 1 large shallot, diced

• 3 cloves garlic, minced

• 1 cup dried lentils, rinsed

• 3 cups water

• 1-1/2 tsp Herbs de Provence

• 1/2 cup sun-dried tomatoes, sliced into thin strips

• 8 oz. mushrooms, sliced

• 1/2 medium eggplant, cubed

• 1/2 cup olives

• 2 tbsps capers

• salt and pepper to taste

lentil stew ingredients

Preparing this recipe will go a lot smoother and make cooking more enjoyable if you prep all of your ingredients first (this applies to all recipes). I encourage you to take the time to get all of your ingredients out, prepare them, and read the recipe direction to the end before starting.

Saute the onions and garlic in 1 tablespoon of olive oil over medium heat until they are softened, being careful not to use too high a heat and burn the garlic. Pour in the water, add the lentils, and Herbs-de-Provence, and bring to a boil. Reduce the heat to low, cover the pot and cook the lentils for 30 minutes.

mushrooms in a skillet

While the lentils are cooking prepare the mushrooms and eggplant. In a large frying pan brown the mushrooms using some of the remaining olive oil. Do not crowd the pan, cook in batches if there is not enough room in the pan. Crowding will prevent the mushrooms from browning. Side note - do not wash mushrooms to clean them, brush them off using a paper towel. When you wash the mushrooms they absorb water and will not brown but rather steam while cooking.

Once you are finished with the mushrooms, brown the eggplant using the remaining olive oil.

browned mushrooms and eggplant

Once the lentils have cooked for 30 minutes, add the sun dried tomatoes to the pot, put the lid back on and cook for 5 minutes more.

sun dried tomatoes and lentils

Finally, add mushrooms, eggplant, and remaining ingredients to the pot and simmer for 10 more minutes or until the lentils are tender to your liking.

tomatoes, olives, capers, mushrooms and eggplant added to a pot of lentils

Add salt and pepper to taste.