Hubby stopped by Target on the way home and picked up a new cat scratcher while loading up on the usuals. Problem is he only got one which Smokey parked her round bottom on and Shadow pouted while patiently waiting his turn.
After 15 minutes of drama, he relocated Smokey so the poor guy could finally have a turn. That lasted about 30 seconds until she shoved him off and took over again. Ladies in this house like to throw their weight around.
And while he hijacked the camera, why not an awkward picture of me parked at my desk reading blogs?
Yes, that’s a lazy, day-three bun. After a night of sleep interrupted by barking neighbor dogs and a stressful week, I was all about the easy this morning.
Except for dinner. I was craving lentils and not just any, but luxo french green lentils – probably my all-time favorite legume. But I also had a bunch of small potatoes to use up from our farm box last week and not much else in fresh ingredients. But that’s okay because it means this insane week is almost over. Even after another stressful day, creating something good in kitchen was an uplifting win I needed. Luckily that happened with this lentil recipe.
Hearty Lentil Stew
- 1 cup dried french lentils
- 2 cups diced potatoes
- 1 medium onion, chopped
- 1/2 red wine
- 2 veggie bouillon cubes
- 1 cup chopped cilantro
- 2 bay leaves
- 1 tsp. soy sauce
- 5 carrots, chopped
- 1 tbsp. apple cider vinegar
- 1 tbsp. olive oil
- 5 cups water
Heat onions in olive oil over medium heat in a large soup pot until translucent. Add potatoes, bay leaves and bouillon cubes and saute for another 10 minutes. Add rest of the ingredients, bring to a boil, then reduce heat and simmer covered for 30 minutes. Remove bay leaves and serve. Makes 4 servings.
There’s something heavenly about the smell of onions and bay leaves sauteed together.
Nice rolling boil going.
30 minutes later, time to remove the bay leaves. I have a never ending stash of these in my pantry from a recent hike and I just love using them in stews.
Ready to enjoy!
Maybe with a little sourdough for dipping, yum!
What’s nice about a stew like this is varying cook time, you can prepare the first part the night before and throw the rest of the ingredients into a slow cook on a work morning an have dinner ready when you get home. Or let it simmer on low for a little longer until the rest of the meal is ready, it’s very flexible since french green lentils do not turn into mush like other lentils.
After a satisfying dinner and a good workout, I’m ready for Friday tomorrow! Any plans for the weekend?