This is for my “sisters” with love. My amazing sister, Gabe and my “I wish she was my sister’ Beverly, both requested this recipe from me last week. This recipe is great because it gives lentils a chance to be more than the image of the bland bean they conjure. And it’s HEALTHY. According to one of my favorite food books, The Healing Foods, a cup of cooked lentils has 16 grams of protein, and is virtually fat free. Can’t say that about a burger.

This recipe is one of my favorites because it takes less than 10 minutes to put together, and is perfect for the time of year. I made this for Beverly and Ben a few weeks ago to eat after a long and chilly hike in Acadia National Park. It disappeared in a matter of minutes, and there was no talking – just slurping. That’s the best review I could ask for as a chef.

Lentil Stew with Love
Makes 4 Servings
1 tsp olive oil
2 cloves minced garlic
1 tbsp fresh cilantro chopped (if you have it)
1 tsp fresh parsley chopped (if you have it)
1 small onion, chopped
1 medium carrot, chopped
1 stalk celery, chopped
4 cups chicken stock (I buy the 32 ounce boxes of stock at the local grocer)
Juice and pulp of 1 lemon
1 cup lentils (I prefer Goya)
1 can/cup sweet corn kernels
salt and pepper to taste

Directions
1. In a soup pot, saute onion, garlic, carrots, celery until onion is translucent (about 5 – 8 minutes)

2. Add chicken stock, lemon juice, corn, lentils and spices and bring to a boil.
Cover and simmer for 30 minutes or until lentils are soft (no crunch)

THAT’S IT!

Variations on a Theme
Sometimes I add chicken if have it left over from one I’ve roasted – often, I
make this stew after I have roasted a chicken because I can then use the
chicken stock I make from the leftovers, and I will have delicious seasoned shredded chicken to add.

Tastes sooooo good with crusty bread and butter.

To my “Sisters” with Love,

Gal Foodie