Wednesday, February 28, 2007
I made a very tasty vegan winter dinner for a visiting friend. We had a stew and avocado sandwiches on whole wheat bread. Here is the stew recipe, courtesy of my sister.
Red lentil and escarole stew
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, sliced in 1/4” rounds
2 cloves garlic, minced
1 c red lentils
4 c vegetable broth
6 c lightly packed escarole or green swiss chard, cut into small ribbons (about 1 bunch, leaves only)
1 large tomato, diced
2 tablespoons sherry or white wine
1/2 teaspoon dried rosemary or thyme
Heat the oil in a saucepan over medium heat. Add onion, carrot and garlic; stir often until vegetables begin to brown (5-7 minutes).
Add red lentils and broth to the pan. Bring to a boil, then reduce heat
and simmer, uncovered, until lentils are almost tender (about
10 minutes). Add escarole or chard and stir until wilted (about 3 min). Increase heat to high and bring stew to a boil. Add tomato, sherry or wine, and rosemary/thyme. Return to a boil, then turn off heat and add pepper.