This is one of those really-handy-to-freeze recipes that you can make in bulk on the weekend and use on a weeknight.
Its a great base for BBQ'd meat (I like it under kangaroo fillets or char-grilled chicken).
A nice addition is some freshly steamed greens (e.g asparagus, broccoli, snow peas) to make a complete healthy meal real fast. Actually, its a good idea to add some brightly coloured elements to the plate as the lentil stew itself can appear a little grey without them - not very appetising!
Here's the recipe for the whole batch, which will make 5-6 serves
Ingredients:
1/2 brown onion, finely diced
1 clove garlic, crushed
2 large carrots, diced
2 stalks celery, sliced finely
one litre of chicken stock
1 bay leaf
375g packet of green lentils. You can use standard green lentils with their enticing peppery scent, or the french-style smaller green lentils that have a brighter colour. Both types hold their shape well in cooking.
Method:
1. Saute the onion and garlic in a little olive oil until softened, not browned
2. Add the carrots, celery, lentils, chicken stock and bay leaf
3. Bring to a simmer and leave simmering for 20-30 minutes. The lentils will become soft but not mushy, and will soak up all the chicken stock. Keep an eye on the pot as it cooks to make sure it doesn't dry out.
4. You're ready. Enjoy!
Did you try the recipe? Got any variations you'd like to share with us? Leave your comment below!
Comments
Post has no comments.