Orange Lentil Stew

By moak • December 26, 2010 • 0 Comments

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Author Notes: I love lentil soup or stew, however you want to call it. I usually just use whatever I have around the kitchen and add it. One thing I notice about lentils is that they seem to need a bit of acid to bring out the flavor, so I've found that oranges, or clementines which are plentiful now, do the trick for me. Sometimes I add a smoked sausage or a few slices of bacon, too. - moak

Serves 6

1 cup lentil
1/3 cup pearled barley
1/2 onion, your choice of type
1 clove garlic, minced
2 carrots, sliced how you like them
1/2 teaspoon ground pepper
salt to taste
4 cups chicken broth (or vegetable)
2 tablespoons olive oil
1 cup fresh spinach
1 orange, peeled and segmented and cut in thirds
1/2 cup grated parmesan

Saute onion and garlic until translucent.
Add carrots and saute for a few minutes more.
Add chicken broth, then the rest of the ingredients except for parmesan and oranges. Cook on low/medium heat covered for about an hour, then add oranges.
Serve with parmesan.