Despite our more seasonable temperatures the past couple days, we have had some shockingly cold weather in our neck of the woods recently.  High's of twenty something and lows in the teens might be normal to some, but not these Gulf-coast-ers.  When the weather outside is unwelcoming, what is there to do but make something that warms you from the inside out?

Being lovers of one-dish meals regardless of the weather, Stephen and I usually have at least one soup type meal a week. This is a quick, easy, have-most-of-the-ingredients-on-hand type of meal.

The first step, as it always is while cooking with young {awake} children, is to make sure kids are well entertained

Then, in a large dutch oven, drop 4 whole garlic cloves with their peels still on.  Toast the cloves a few minutes on each side until browned and fragrant.  Remove and set aside.

If you find your garlic looking like this:
skip this step and grab your bottle of {boring} minced garlic.

Chop onion, carrots and celery.  Saute onion, carrots and celery in olive oil in the dutch oven until tender and browning.
Peel and smash up the garlic and add it to the pot, unless you skipped this step and in that case add minced garlic to the pan and sauté for a few seconds before adding lentils and cumin.

Add broth {can be vegetable, beef, chicken, whatever you wish - I used a quart of beef broth and a quart of veggie because that is what I had on hand}.  Add a bay leaf and sprigs of thyme.
Simmer until lentils are tender, approximately 30 minutes.
Add kale {rinsed well and ribs removed} or spinach.  Cook until wilted.
Remove bay leaf and sprigs and season with salt and pepper.

Serve with a side of crusty french bread.



Lentil Stew
4 cloves of garlic
1 yellow onion
4 carrots
4 stalks of celery
olive oil
2 cups of lentils
1 tsp cumin
2 qt vegetable broth
1 bay leaf
2 whole springs thyme
kale or spinach
salt and pepper to taste

Drop four whole garlic cloves, with skins on, in a dry dutch oven and cook until browned and fragrant. Remove and set aside.
Chop onion, carrots and celery and saute in olive oil in dutch oven until tender and browned. 
Peel and smash garlic and add back to pan.  Add lentils and cumin.  Sauté and stir until lentils are incorporated.  Add broth, bay leaf, and thyme sprigs.  Simmer until lentils are tender, approximately 30 minutes.  Add kale or spinach and cook until wilted.  
Option: add cooked sausage or cubed ham or cooked bacon
Season with salt and pepper and serve with a crusty piece of french bread.

recipe from here

1 comment:

  1. Sounds yummy! Can't wait to give it a try...! And you are correct on Step One. They MUST be entertained! :-)Love ya'll, La


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