"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lentil Stew Recipe

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This recipe for Lentil Stew, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hyland
Added: Monday, September 21, 2009


1/2 lb lentils
1 chorizo (spicy smoked sausage)
1/4 lb. prosciutto ham
1 large onion, chopped
1 cup red wine
2 cloves (optional)
1 small red pepper (optional)
1/2 cup olive oil
1 bayleaf
2 large carrots
3 small potatoes
2 cloves garlic (2 tsp minced)
1 pinch saffron
fresh parsley
salt and pepper

Soak the lentils for 30 minutes.

Dice ham and chorizo. Peel and wash carrots and potatoes. Slice the carrots and quarter the potatoes. Wash and slice the red pepper.

Drain lentils and put in saucepan. Add enough water to cover them; add ham, chorizo, carrots, potatoes, bayleaf, parsley, salt and pepper, saffron, and wine. Cloves can be added if want spicier. Put pan on low heat, cover and simmer.

Add olive oil to skillet and heat. Add onions and garlic. After a few minutes, add red pepper slices. When soft, add to saucepan and stir in.

Let stew simmer at least 40 minutes. Boil off excess liquid at the end.

Personal Notes:
Personal Notes:
This is one of Jorge's mother, Alicia's, favorites.




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