Lentil Stew Garnished with Capers
Friday January 8, 2010 10:33 AM
Ingredients:
How to prepare:
Soak lentils for 2 hours in cool water. Drain. Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig and thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!) Serve re-heated soup garnished with capers. Add fresh black pepper and chopped parsley.
Serve with coleslaw and dinner rolls. Enjoy!
Shared by: Laurie, TheBAG Lady
- 1 lb bag Italian dried lentils
- 1/4 cup olive oil
- 1 small yellow onion, minced
- 1 medium carrot, minced
- 1 rib celery, minced
- 1 clove fresh garlic, chopped
- 1 sprig fresh rosemary
- pinch fresh thyme, chopped
- 4 cups chicken stock (I use vegetable broth to make it vegetarian)
- sea salt to taste
- 1 tablespoon capers
- 4 tablespoons extra virgin olive oil
- 2 tablespoons parsley, chopped
- 1/2 teaspoon of ground black pepper
How to prepare:
Soak lentils for 2 hours in cool water. Drain. Combine extra virgin olive oil, onions, carrots and celery and garlic in heavy sauce pot. Cook on medium heat until vegetables are tender (about 7 minutes). Do not brown garlic and onions. Add lentils, rosemary sprig and thyme. Cook for 2 minutes. Add chicken stock. Reduce heat and simmer until lentils are soft, approximately 30-45 minutes. Turn off heat. Season with sea salt to taste.
Allow soup to stand for 2 hours to combine flavors. (This soup is better the next day!) Serve re-heated soup garnished with capers. Add fresh black pepper and chopped parsley.
Serve with coleslaw and dinner rolls. Enjoy!
Shared by: Laurie, TheBAG Lady
