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Lentil & Green Bean Stew
Contributed by: Melinda
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- 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
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