Lentil Stew

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Excellent lentil stew from the Date Night cookbook by Ashley Rodriguez (modified a bit by me to eliminate cream but add bacon).

Submitted by Seth Kolloen
Published on December 7, 2015
Recipe Placeholder Image
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
Servings:
2
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Ingredients

  • 1/2 cup dry lentils

  • 4 cups chicken broth

  • 1 tbsp bacon fat

  • 1 tbsp butter

  • 1 tsp salt

  • 1 small onion, minced

  • 1 oz shitake mushrooms, minced

  • 7 oz crimini mushrooms, minced

  • 3 cloves garlic, minced

  • 1/4 cup dry vermouth

  • 1 zucchini, sauteed lightly.

  • 1/2 bunch kale cut into quarter sized pieces

  • 2 eggs cooked sunny side up

Directions

  1. put lentils into broth, bring to a boil and simmer until al dente, 20-30 minutes.

  2. at some point, in a wide aluminum skillet with a top, heat up the fats over medium-high heat add onion and cook for a minute.

  3. Add in mushrooms and 1/2 tsp salt, spread out mushrooms into one layer and cook until deeply caramelized, 8-10 minutes.

  4. Add garlic, cook for a minute.

  5. Add wine

  6. Reduce wine to just about nothing

  7. Add 1 more cup chicken broth, bring to a simmer and reduce for a minute or two

  8. Add the lentils and simmer for 5 minutes

  9. Add the kale and the sauteed zucchini and simmer covered for 5 more minutes.

  10. Serve over rice with the eggy on top. Serve 2.