»Back to Vegetable Main Dishes
Lentil & Green Bean Stew
What you need
- 2 c lentils (green)
- 3-4 cups green beans, cut into 1 1/2 inch lengths
- 2 cups chard leaves, chopped
- 1 T tomato paste
- 1 T sweet paprika
- 2 T ground dried porcini
- 6 cups water
- 1 T fresh minced basil
- 1 T fresh minced parsley
- 1 1/2 T vinegar
- 2 1/2 tsp kosher salt
- Black pepper
- Olive oil
- »«vegetable paste»«
- 2 stalks celery, cut into 1 inch pieces
- 1 medium onion, cut into 1 inch pieces
- 3 or more garlic cloves, smashed
- 1/2 red bell pepper, cut into 1 inch pieces
How to make it
- Rinse and pick over lentils
- Grind dried porcini mushrooms in a spice grinder or clean coffee mill
- In a food processor or blender, make a vegetable paste from the onion, celery, garlic and bell pepper
- Heat oil in a large stockpot over medium high heat
- Add vegetable paste to oil with 1 tsp kosher salt and cook until all liquid has evaporated
- When vegetable paste is fragrant and cooked, add mushroom powder, paprika and tomato paste - stir well to incorporate tomato paste
- Reduce heat to medium and cook briefly 2-4 minutes
- Add water and lentils and stir well
- Bring to a boil, reduce heat to low and simmer 30 minutes, stirring occasionally
- Add green beans and 1 tsp salt - cook 15 minutes
- Add chard and cook 10 minutes
- Check lentils for doneness and seasoning - add an additional 1/2 tsp salt if needed
- Turn off heat and add basil, parsley and vinegar - serve hot
Questions about this recipe?
Not the recipe you want? Enter an ingredient in the box below: