Vegetarian Lentil Stew

by hilla.kariv on February 15, 2014

1Just as I was about to shake off the last bits of winter, fold and store away deep in the closet

The rain arrived

We had so little of it this year and seeing my garden shining with droplets of water made me happy

The sound of raindrops on my window is reason enough to make something warm, and as it happened my friend Nirit told me about the vegetarian lentil stew she made, and it sounded delicious even over the phone- it makes a rich, brown and wintery pot of lentils, perfect for this weather!

prepping vegetarian lentil stewmaking vegetarian lentil stewcooking vegetarian lentil stewgarden

Vegetarian Lentil Stew

Serves 4

You can use any vegetable you like, and replace my miniature garden beets with regular ones, left attached to their stems and leaves.

2-3 Tablespoons of oil
3-4 shallots or a medium onion – chopped finely
3 sweet potatoes
2 bunches of baby beets or 2 regular beets + stems & leaves
2 teaspoons salt
freshly ground pepper
¼ cup dry white wine
1 Tablespoon date syrup (silan)
1 cup French lentils
1 ½ cups water

Preheat oven to 275f / 130c.

In a large pot cook the shallots or onion in the oil, until golden-brown.

Halve the yams length-wise and chop into large pieces. Peel the beets (or not) and cut, if using regular beets. Add to the pot and continue sautéing while stirring for a minute or two.

Add the wine and let it evaporate for a few minutes.

Add the salt and pepper and mix well.

Add the date syrup and water and bring to a boil.

Cover and transfer to the heated oven for 2 hours.

Serve with lots of tahini sauce.

{ 1 comment… read it below or add one }

Francesca February 18, 2014 at 11:14 am

oh man, I can’t think of anything better on these cold days. Looks completely, delicious.

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