Lentil Stew

Lentil Stew Ingredients

2/3 c Dried green lentils	5 Dried mushrooms, snipped
1/3 c Dried yellow split peas	4 Fresh mushrooms, sliced
1 lg Onion, peeled, quartered,	2 c Stock (potato/carrot/green
2 md Carrots, peeled and chopped	1 tb Vegetable oil
2 md Potatoes, peeled and chopped	1 ds Red wine vinegar (optional)
1/3 c Green peas, fresh or frozen	Salt and freshly-ground

Instructions for Lentil Stew

Sort and rinse the lentils and split peas, discarding any casings which float to the surface. Cover with water, and let sit while preparing other ingredients. Once vegetables are ready, heat a medium, heavy-bottomed pot over medium heat. Add oil. Add onions, and sautee them, adding a splash of red-wine vinegar as they cook. When they begin to brown at their edges, add the carrots, peas, and drained lentils and split peas. Continue stirring for three minutes more. Add potatoes, mushrooms, and stock, or water to cover. Turn heat up to high, cover pot, and allow stew to come to a boil. Boil for 2-3 minutes, and reduce to simmer. Cook for 50 min. - 1-1/2 hrs., or until lentils and peas have lost their shape, and the potatoes are cooked right through. Add salt and pepper once the pulses have lost their toughness. Stir periodically during cooking to prevent sticking. Serve on a big plate under a slice of unbuttered bread, or in a bowl with bread on the side. Posted to Digest eat-lf.v096.n150 From: filmgal@magicnet.net (Lisa C. Ferguson) Date: Fri, 13 Sep 1996 01:02:12 -0400

Main Ingredient: Cuisine: Uncategorized

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