I’m a big fan of all types of Lentils. We have an international Farmer’s Market just outside of Decatur, Georgia in Avondale Estates that has a wonderful selection of both organic and conventionally grown lentils.
This is a recipe I make when my oldest is home. She is pescatarian. (only eats fish and vegetarian) If you are not vegetarian and are not opposed to using chicken broth, that is a good substitute for vegetable broth and gives it a milder flavor. Also, keep in mind that lentils are much faster to cook than dried beans. You do not have to pre-soak dried lentils!
1 medium onion, sliced
1/2 cup carrots, sliced (I use the baby peeled carrots)
1/2 cup celery, chopped
2 cloves garlic, minced
2 Tablespoons Extra Virgin Olive Oil
1 lb black lentils, picked over (use any color lentils you have available)
1 quart box of Vegetable broth (or chicken broth if you are not vegetarian)
1/2 teaspoon cumin if you like a bolder flavor (feel free to omit for a milder flavor)
Saute onions, carrots, celery and garlic in a stew pot with the olive oil over medium heat until the onions turn translucent. Stir in the lentils and mix well. Add the cumin now if you want and mix well.
Black Lentil Stew Prep
Add quart box of broth, stir until stew comes to a boil. Reduce heat, cover and simmer for at least 30 minutes. Serve in a bowl with a garnish of freshly chopped cilantro and even a shaving or two of Parmegiana Reggiano!