Lentil Stew with Leeks, Potatoes, Sweet Potatoes and Herbs
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings40
minutes50
minutesI love this recipe. I found it on NY Times Recipes but it wasn’t written well. I tweaked it and changed some of the ingredients. This is delicious and so good. I have made it a few times and sometimes add bacon to give it more flavor and some texture. My kids love this as it is warming and a perfect meal on a chilly night. I serve it with good bread and a big chicory salad.
Ingredients
1 1/2 cups lentils (green or brown) rinsed
1 medium onion, halved (half chopped and half halved)
Kosher salt and Fresh ground pepper
2 new potatoes, diced
3 bay leaves
1 small yam, scrubbed, diced
4 Tablespoons extra virgin olive oil
4 leeks, cleaned, rinsed and sliced
5 garlic cloves, DIVIDED, 2 whole and 3 chopped
3 sprigs thyme or rosemary
2 Tablespoons smoked paprika
1/8-1/4 teaspoon cayenne pepper
Small pinch of Saffron soaked in 1/4 cup cold water
1 can chopped toms in juice
3 cups chicken stock-Divided
2 Tablespoons sherry vinegar
1 bunch parsley, chopped
Directions
- Rinse lentils. Put in a Dutch oven and add 8 cups water, 3 bay leaves, 2 cloves garlic, and the 1/2 onion. bring to a boil and reduce heat to simmer and put the lid on slightly ajar for 30 minutes. Remove from heat and cover.
- In a large Dutch oven, heat 3 Tablespoons olive oil. Once warm, add the potatoes and yam. Saute for 8-10 minutes. Add the chopped onion, leeks and garlic. Saute for 5-8 minutes. Add the sprigs, smoked paprika, and cayenne.
- Soak the Saffron for 15 minutes, Then add to Dutch oven with potatoes. Add the lentils and the 15oz can of diced tomatoes, stir to combine. Add remaining stock and bring to a simmer.
- Season to taste and add parsley. I make this 1 day ahead.
- Sometimes, instead of olive oil, I chop up bacon or pancetta and crisp it then remove the bacon or pancetta and saute the potatoes and yams in the bacon fat.
