Friday, February 25, 2011

French Recipe - Friday Food Feature

We were craving some winter stew last week so I made French Lentil Vegetable Stew and some raisin bread. It was delicious and I even took the time to snap a photo!
Photo by Denise Dion-Sullivan
French Lentil Stew
1 1/2  T  olive oil
1 1/3  c  finely diced onion
1/3  c  finely diced celery
1/3  c finely diced carrot
2  bay leaves
1 large can chopped tomatoes
1  tsp salt and 1/4  tsp black pepper, or to taste
2  minced garlic cloves
6  cups vegetable broth
1/2  c dried French dark green and 1/2 c of dried French red lentils
6  c  chopped spinach
1/3  c  chopped fresh parsley
2  tsp  red wine vinegar
2  tsp  Dijon mustard
shaved fresh Parmesan cheese

Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomatoes, salt, pepper and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, and mustard, cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.  (I actually put mine in the crock pot on low all day and it turned out more like a thicker stew).


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