If you have never pureed cooked carrots as a thickening and flavor agent to a stew, you are in for a treat. With the addition of some slight sweetness in the way of dried fruit, this hearty stew is a great entree by itself … with the addition of some crusty bread that is.
Easy Rustic Lentil Stew with Dried Fruit
INGREDIENTS4 cups vegetable broth
1 cup cooked, diced carrot1 tablespoon pure olive oil
1 small onion, minced1 cup dried lentils, rinsed (SEE NOTE)
1/2 cup dried papaya, mango or apricots, diced small
1/2 cup frozen, chopped spinach, thawed
Salt and black pepperINSTRUCTIONS
In a food processor or blender, puree broth with carrots until as smooth as possible; set aside.
Add olive oil to a large saucepan over medium heat. Cook and stir onion until they begin to soften. Add broth mixture, lentils, papaya and spinach. Stir to combine and bring to a boil over medium heat. Reduce heat to medium low and gently boil for about 20-30 minutes, or until the lentils are tender. Season to taste with salt and black pepper and serve hot.
Note: You can also use canned lentils, but drain well and only cook until everything is heated through.
Extra: You can also add some cooked diced chicken and substitute chicken broth for the vegetable broth if desiring a robust stew with meat.
The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. His second cookbook – “Refreshed” – is now available through Amazon and Barnes & Noble. For more information regarding the new book or book signings, email Bailey at yankeeenterprises@aol.com. Bailey lives in Maine with his wife and four children.
