Yesterday morning, when I made this, I planned to post about lentil soup. Basic, nourishing, plain lentil soup. A sort’ve gateway into the world of legumes. And something that really should be on this blog. But, despite my best intentions, it’s still not here. Because in my rush to get it done before leaving for work, I added too many lentils. Or, depending on how you look at it, not enough water. Probably the latter, as I made this with the intent of giving a large quantity away to a friend who is in the middle of a move.
The upside is that while the end result has almost no liquid, and therefore does not qualify as a soup, the flavor turned out exactly right. So I’m sharing the recipe, which I adapted from Diane Phillips’ “Slow Cooker: The Best Cookbook Ever.”
1 lg. onion, diced
4 stalks celery, diced
6 carrots, chopped
2 cloves garlic, minced
3 c. brown lentils, rinsed
6 c. water
1 2″ piece of kombu
3 T. olive oil (optional)
salt and freshly ground pepper
1/4 c. apple cider vinegar
Combine everything except the salt and apple cider vinegar in the insert of a slow cooker. Stir, cover, and cook on low for 8-10 hours. Add salt to taste (I used 1 T. of kosher salt) and apple cider vinegar, if desired. The stew was good without the vinegar. But I think the vinegar adds a welcome depth.
Also, for those of you who aren’t familiar with kombu, it is a sea vegetable. While I do not bother with the presoaking that is recommended for optimal digestion, I always cook my beans with kombu because it “lends a delicious, meaty flavor to the beans (not at all fishy) and is mineral-rich, with additional B vitamins and trace elements, as well as a digestion-soothing gel that literally melts into the bean sauce.” (http://www.westonaprice.org/food-features/putting-the-polish-on-those-humble-beans)
I wish I could write more. But I must run. Go to work. Where I shall enjoy lentil stew for lunch. xo