Kate's Global Kitchen

by Kate Heyhoe


Lentil Stew

Serves 6

The largest crop of lentils raised in the United States is grown in the rolling hills of the Palouse region of Eastern Washington, not far from some of our Chateau Ste. Michelle vineyards. Serve these lentils with a big platter of fresh radishes, green onions, strips of red and yellow bell peppers, and Croatian Potato Bread.

1 tablespoon extra-virgin olive oil
1 large yellow onion, diced
3 garlic cloves, minced
2 large carrots, grated
1 red bell pepper, diced
2 tablespoons diced celery leaves
6 cups vegetable stock
1/4 cup dry white wine
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1/8 teaspoon ground cumin
Pinch of red pepper flakes
Salt to taste
1 pound dried green lentils, rinsed and sorted

Heat a skillet over medium heat. Add the olive oil and, when hot, stir in the onions, garlic, carrots, bell pepper and celery leaves. Cook until the vegetables soften, about 10 minutes. Add the vegetable stock, wine, parsley, oregano, cumin, red pepper flakes and salt. Bring the liquid to a boil. Stir in the lentils and reduce heat to a simmer. Simmer, uncovered, until the lentils soften, stirring occasionally, about 40 minutes. Serve warm in preheated bowls.

Suggested Wine: Merlot

John Sarich at Chateau Ste. Michelle
For Cooks Who Love Wine
by John Sarich
Sasquatch Books, 1997
Reprinted by permission

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007

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