Are you in the mood for some comfort food?
This easy healthy recipe for lentil stew is one of those dishes I start to crave the moment the air starts turning the slightest bit chilly. Hearty, full of flavour, and meatless so I don’t have to worry about thawing or buying meat.
I usually like to soak my lentils overnight before cooking, but this recipe can be prepared without taking that extra step.
I personally prefer this recipe as a proper stew with a dollop of sour cream or good quality ketchup, but sometimes, I put the lentils and veggies (without any broth) on buns for a vegetarian sloppy joe for the kids. (Or you can use it as a taco filling or nacho topping like Crystal and Comp. did for her kids.)
And if I do have some meat ready to go, I will braise it in the leftover broth from the lentil stew, chop it up and mix it in to the stew for an extra dose of protein.
This is a frugal, healthy meal that you can improvise with – using whatever you have on hand. I’ve never tried swapping out the lentils, but I’ve used different vegetable combinations, skipped the wine on days when I have none in the house, and experimented with the seasonings.
But, this recipe is my standard. It was inspired by a “Lentil Pie” recipe (served with peas and possibly potatoes) in Sophie Dahl’s cookbook, Volumptuous Delights. One of my favourite “cooking by the season” type cookbooks.
I’m curious, what are your go-to comfort foods when the air turns a bit chilly?
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If you’re looking for more vegetarian comfort meals, check out HEN Family’s collection of Vegetarian Freezer Meals.