Cairhien Lentil Stew
Author: Tijaine
- ? tsp Olive Oil
- 1 Large onion, cut into cubes.
- 1 Large carrot, chopped
- 2 Garlic cloves, crushed
- 1 Bay leaf
- 2 sprigs Rosemary
- 1 sprig Thyme
- 175g Red Lentils
- 175g of Green Lentils
- 400g chopped Tomatoes
- 600mls vegetable Stock (hot)
- ? cup of chopped, flat leaf parsley (optional)
Put a large frying pan on medium heat and add the oil when still cool. When the oil is bubbling add the onions, carrots and garlic to the oil. When the onions are golden, add the stock, the bay leaf, the lentils, rosemary and thyme, and the tomatoes. Then bring to the boil, then reduce the heat and cover. Let it simmer for 30-40 minutes, if you find it has reduced too much, add a little water. Then you can remove the bay leaf and the rosemary and thyme sprigs, add and stir in the parsley. Serve immediately, it is good with fresh, toasted wholegrain bread. Season to taste.
An alternative recipe is to add 600g of chopped beef, and fry it in the oil before the vegetables, and remove before the vegetables are added and return them when you add the lentils.
