creamy lentil stew

I had every intention to write something bloggy brilliant when I got home today, but with the rain pouring down it felt quite perfect to go to bed with a book in the afternoon. And then I fell asleep. Now I suffer from brain mush. Still intact, just not a lot of good blog worthy thoughts swirling around there at this time.

So instead of writing mushy, I'll give a mushy recipe, which tastes so much better than it looks. I do believe this is a new favourite dish, it's lentily, it's savoury, it's creamy, it's nourishing. It's truly lovely. I happened to make it recently just because I had some green lentils left in a box, and it turned out way better than I had expected. It will most probably taste even more perfect during long, cold winter months (which seem awfully long away right now...)



creamy lentil stew, ~ 4 servings

2 dl green lentils
6 dl water
½ vegetable stock cube

mix in a largeish casserole, let to boil, then slow boil for about 15 minutes.

1 large leek
1 large onion
1-2 large parsnips (or a small turnip)
sunflower oil

rinse, peel and chop, fry lightly in pan for a few minutes. when the lentils have cooked for 15 minutes add this to the lentils with 4 dl boiling water and ca 250 g sieved tomatoes. season with salt, black pepper, dried thyme. slow boil for about 15-25 minutes, depending on how long it takes for the lentils to cook.

300 g light quorn bits or
~ 200 g halloumi
sunflower oil

While the stew is cooking gently fry either quorn bits or diced halloumi. When lentils are cooked add these to the stew and also stir in ~ 125 ml creme fraiche.

Serve with a fresh, green salad. Satisfaction guaranteed.