In my never ending mission to live up to Older’s insistence that I am “always making things I [Older] don’t like”, I decided to try a new recipe via the indomitable Martha Stewart. Of course, I am utterly incapable of following a recipe as written and so I had to make a few modifications (one of my tricks: if a savory recipe calls for water, substitute vegetable stock – it makes everything much more flavorful). I absolutely loved everything about this stew: inexpensive, vegan, seasonal, healthy, easy. With a side of piping hot biscuits, it was the perfect chilly night meal. This recipe makes a good amount of stew but between dinner and the leftovers it didn’t last longer than 24 hours. When I make this stew again I will make a double batch and freeze some for later “convenience food” lunches. The older kids rejected it completely; but the grown-ups and the baby are in love.
Spiced Lentil and Chickpea Stew
*2 tablespoons olive oil
*1 medium onion, finely chopped
*1 can (1.5 cups) chickpeas
*8 cups vegetable stock
*3 garlic cloves, minced
*2 teaspoons coarse salt
*4 celery stalks, finely chopped
*1 can diced tomatoes, juice included (I used Muir Glen fire roasted tomatoes)
*1 cup lentils, rinsed (I had green lentils on hand so that is what I used)
*1 tablespoon fresh lemon juice
*1 cinnamon stick
*1/2 teaspoon cinnamon
*1/2 teaspoon paprika
*1/2 teaspoon turmeric
*1/2 teaspoon ground ginger
*1/2 teaspoon ground coriander
*1/4 teaspoon ground nutmeg
*1/4 teaspoon freshly ground pepper
*1/8 teaspoon ground cloves
*5 ounces orzo
*2 tablespoons coarsely chopped fresh flat-leaf parsley
- Heat oil in a Dutch oven over medium heat. Add onion, celery, and garlic and cook 5 minutes.
- Add lentils, vegetable stock, tomatoes, salt, and spices and simmer 45 minutes, until lentils are tender.
- Add pasta and cook, stirring occasionally, until pasta is al dente, about 10 minutes.
- Remove cinnamon stick and then stir in parsley and lemon juice.