Thyme Lentil Stew
Main Dishes • Argentinian
Description
Recipe by John Smith, chef at The Green Bistro. This stew features green lentils, which, unlike lentils of other colors, do not turn mushy but retain their texture, grain by grain, while providing a hearty base for the dish. The lentils have a fascinating flavor that hints at both nuts and meat. We only need to refresh and add a hint of acidity using fennel and tomatoes.
Ingredients
- Onion 5 oz
- Carrot 5 oz
- Garlic 0 oz
- Fennel 5 oz
- Lentils 20 oz
- Tomatoes 5 oz
- Butter 5 oz
- Parsley to taste
- Thyme to taste
- Chicken Broth 15 fl oz
Step-by-Step Guide
Step 1
Soak the lentils in water for 24 hours, then cook until partially tender, about 20 minutes.
Step 2
Dice the onion, carrot, garlic, and fennel. Place them in a skillet with heated olive oil and thyme.
Step 3
Once the vegetables become softer, add the coarsely chopped tomatoes and pour in the chicken broth, seasoning with salt and pepper.
Step 4
Cook until the lentils are fully tender. Before serving, sprinkle with chopped parsley.
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