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Lentil & Green Bean Stew

What you need

  1. 2 c lentils (green)
  2. 3-4 cups green beans, cut into 1 1/2 inch lengths
  3. 2 cups chard leaves, chopped
  4. 1 T tomato paste
  5. 1 T sweet paprika
  6. 2 T ground dried porcini
  7. 6 cups water
  8. 1 T fresh minced basil
  9. 1 T fresh minced parsley
  10. 1 1/2 T vinegar
  11. 2 1/2 tsp kosher salt
  12. Black pepper
  13. Olive oil
  14. »«vegetable paste»«
  15. 2 stalks celery, cut into 1 inch pieces
  16. 1 medium onion, cut into 1 inch pieces
  17. 3 or more garlic cloves, smashed
  18. 1/2 red bell pepper, cut into 1 inch pieces

How to make it

  1. Rinse and pick over lentils
  2. Grind dried porcini mushrooms in a spice grinder or clean coffee mill
  3. In a food processor or blender, make a vegetable paste from the onion, celery, garlic and bell pepper
  4. Heat oil in a large stockpot over medium high heat
  5. Add vegetable paste to oil with 1 tsp kosher salt and cook until all liquid has evaporated
  6. When vegetable paste is fragrant and cooked, add mushroom powder, paprika and tomato paste - stir well to incorporate tomato paste
  7. Reduce heat to medium and cook briefly 2-4 minutes
  8. Add water and lentils and stir well
  9. Bring to a boil, reduce heat to low and simmer 30 minutes, stirring occasionally
  10. Add green beans and 1 tsp salt - cook 15 minutes
  11. Add chard and cook 10 minutes
  12. Check lentils for doneness and seasoning - add an additional 1/2 tsp salt if needed
  13. Turn off heat and add basil, parsley and vinegar - serve hot

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