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Posted: Thursday, 30 October 2008 1:25PM
Comforting Stew
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Mary Ekman, food connoisseur and blogger from Ann Arbor, loves a nice stew when the weather grows cold. She keeps this and other recipes on her blog, Ceres & Bacchus, a veritable food adventure complete with delicious tips. Her lentil stew is sure to give you a warm, homey feeling when the weather's fierce.
Lentils with Sausage, Spinach, Carrots and Potatoes
- 1 t olive oil
- 2 links mild Italian sausage, casings removed (optional)
- 1 large or 2 small onions (about 1 cup), chopped
- 4 cloves garlic, minced
- ½ t red pepper flakes
- 1 T oregano
- 1 t salt
- ½ tsp. freshly ground black pepper
- 8 cups water
- medium Yukon gold potatoes, peeled and cubed
- 2 carrots, peeled and cubed
- 2 cups lentils (1 16 oz. package)
- 1 package baby spinach
Heat oil in a stockpot on medium-high and add sausage, if using. Stir the sausage breaking it up into small bits as it cooks. Add next six ingredients in the order listed (onions through pepper). Cook five to six minutes stirring occasionally. Add water, potatoes, carrots and lentils. Turn heat to high, let mixture come to a boil and turn it down to a simmer. Cover and let cook on low heat for 20 to 30 minutes. Add spinach and replace lid. Cook 10 minutes or until spinach wilts. Remove lid and let cook another five to 10 minutes, until lentils are tender and sauce is thickened. Turn off heat and let cool 10 minutes before serving (can be made a day or two ahead). Serve with bread.
Yield: Eight servings (1 1/2 cups per serving)
Approximate calories per serving: 280
Half the fun in Mary's recipes is reading more about the food as well as others' comments. Click here to read more about this recipe.
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