My New Year's Resolution this year was two-fold: I will eat seasonally (and along with that fresh and local as much as possible) and I will make every effort to take my own lunch to work (and therefore save money). This stew is the pefect blend of those things. Half the vegetables are from my winter garden and the other half are canned or from the Farmers' Market, and the stew makes enough portions for a week of lunches and only tastes BETTER after a few days in the fridge! The recipe is a little prep heavy, but still only takes me about an hour and a half from start to finish with dishes washed, so definitely worth the time! —dressage101
vegetable stock (homemade if possible)
large yellow or white onion
whole head raw garlic, peeled (about 8-10 cloves)
can or small jar (12-14 oz) stewed tomatoes
Cayenne Pepper (powder)
Salt, Pepper, Cinnamon, Nutmeg, Lemon Pepper, to taste
large apple (Pink Lady or Braeburn work best)
3 or 4
links of sausage, optional (vegetarian without this)
sharp white cheddar
In This Recipe
Rinse lentils thoroughly and set aside
Cut tops off of radishes, rinse thoughly and chop leaves, cube the radishes
peel and chunk sweet potatoes, 1/2 in cubes or chunks work
thickly cube onion, chop apple, chop garlic (thickly, cloves into thirds)
add sweet potatoes, radish root, and broth to large pot. Bring to boil, then reduce heat to simmer for 15 minutes.
add tomatoes and the juice they are in, spices, garlic, lentils. simmer at medium low for about 35 minutes. Keep covered and stir occasionally.
Add apple, radish tops, and sausage (if you are adding sausage). Bring heat up to medium, cook for 10 minutes, or until apple is soft, stirring every 2 minutes.
Turn off and remove from heat, add chocolate to top. Once chocolate is melted (about 5 minutes), stir thoroughly.
add small chunks or cubes of sharp cheddar to each bowl as served, as long as stew is served hot. This stew is great cold too!