As the rain rolls in, I roll out my soup pot! This hearty lentil stew is a perfect rainy-day meal all by itself. And it’s super easy to make. Lentils, potatoes and cabbage, mmm. I’m off to curl up with some stew!
¼-½ cup water, for sautéing
½ large yellow onion, diced
2 cloves garlic, minced
3 ribs celery, diced
2 carrots, diced
8 cups water
2 medium Yukon potatoes, diced
1 ¼ cups dry brown lentils
1 teaspoon powdered cumin
1 teaspoon dried coriander
2 teaspoons dried basil
½ of a medium green cabbage, sliced thinly, (about ¼-inch thick)
1. In a soup pot on medium-high, sauté the onion in a bit of water until soft, about 3 minutes (add water as needed to prevent sticking); add the garlic, celery and carrots and sauté another minute or two, adding water as needed.
2. Add to the soup pot: the 8 cups water, potatoes and lentils, and bring to a boil. Add the cumin, coriander and basil, stir thoroughly and then reduce heat to a low boil and cook for 30-40 minutes (until lentils are not hard but also not mushy).
3. Turn up heat and stir in the cabbage, cooking until it is tender (about 5-10 minutes). Serve garnished with diced green onions or chives.
Preparation: 15 minutes
Cooking time: 55 minutes
Makes: 4 big, hearty bowls of stew
Lentils are grown throughout the world, with Canada leading in exportation. The most common lentils are green and brown, but they can also be yellow, red, orange and black. Lentils are very high in protein and fiber.