Winter Lentil Stew

Lentils come in a variety of colors, any of which are fine for this stew. It will taste the same, the only difference will be the appearance. I make this stew with a chicken broth, but it can be made vegan by using a vegetable broth instead.

Ingredients
1 sweet potato, scrubbed, peeled, and diced
2 parsnips, scrubbed, peeled, and diced
1 turnip, scrubbed, peeled, and diced
1 cup of grated carrots
1 yellow onion, chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
½ cup of Italian parsley, chopped
½ teaspoon thyme
½ teaspoon sage
1 teaspoon basil
1 ½ cups of lentils
½ cup of split peas
8 cups of vegetable or low sodium chicken broth
Salt and pepper
Rye bread, sourdough, or rolls

How to make Winter Lentil Stew
Cook and stir the vegetables in the olive oil and balsamic vinegar over medium high heat until they begin to tenderize, about 5 minutes.
Add the herbs, lentils, split peas, and broth to the pot.
Bring to a boil, then lower heat to a simmer.
Cook 45 minutes or until the lentils and vegetables are tender.
Add salt and pepper to taste.

Serve this soup with a hearty rye or sourdough bread to dip in the juice.

Some of the different types of lentils, also called masoor, are shown here.

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Find more recipes and menus with the Sacramento Easy Meals Examiner.

Black Bean Soup in the Slow Cooker

Beans are an inexpensive way to add protein and fiber to your diet. In addition, they are low fat and filling. This bean soup cooks all day in the slow cooker to let the flavors develop. Pair it with homemade bread from the bread machine and a salad, and you've got a meal!

Ingredients:

• 2 cups of black beans
• 8 cups low sodium chicken broth
• 1 yellow onion, chopped
• ½ cup grated carrots
• 2 stalks of celery, chopped
• ¼ cup cilantro, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 4 cups red leaf lettuce
• ½ cup of cilantro
• 1 chopped tomato
• Croutons
• Salad dressing of your choice
• Flour and yeast for the bread machine

Preparation the night before:
Soak the beans overnight in water.

Preparation in the morning:
Rinse the beans.
Add all the bean soup ingredients to the crockpot.
Cook on low for 8-10 hours.
Place the ingredients for the bread in the bread machine.
Set the machine to delay bake to be ready at dinnertime.

Preparation in the afternoon:
With a potato masher, slightly mash the beans in the soup.
Toss the salad ingredients together.
Take the bread out of the machine. Allow it to cool slightly before slicing.

Enjoy!

Never miss a post. Follow me on Twitter as @Dinnermagic.
Find more recipes and menus with the Sacramento Easy Meals Examiner.