Wednesday, August 20, 2008

Simple Stew

On Sunday, I made a black lentil soup/stew. I had this package of black lentils from TJ's from long ago...and decided I should try and use them.

Black lentil soup

1.5 cups black lentils ($1.00) -just guessing, 'cuz I've had 'em for awhile
2 carrots (0.20)
2 celery stalks (0.28)
1 onion, diced (0.23)
2 cloves garlic (0.08)
1/2 ice cube of pureed chipotle (0.10?)
cumin, garlic powder, salt, pepper (0.15)
1/2 leftover pkg of taco seasoning (0.50)
32 oz homemade chicken stock (free)
2 cups water
2 T olive oil (0.22)

Total: $2.76 for 8 cups, or $0.35 per cup

Saute onion in olive oil until soft in a large stockpot. Add garlic, celery and carrot and saute 5-10 min more. Add cumin and taco seasoning (or your own spice mixture) and saute one minute.

Rinse and pick through lentils. Add lentils to pot. Add stock and water. Cover, bring to boil, reduce heat and simmer 30 min. Do NOT add salt yet! If you add salt, the lentils may never soften.

Test the lentils to see if they are done. When done, add chipotle, salt and pepper to taste.

Soups always test better the next day, so we didn't eat this until Monday night. Here's a pic of Tuesday's lunch box. The stew is on the upper left corner (with some cheddar cheese - everything is better with cheese).

I also steamed some beets and tossed them with olive oil, balsamic vinegar, blue cheese, and toasted almonds.

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