Caramelized vegetable lentil stew
Serves 4
Directions
- 1Steep dried porcini mushrooms in boiling water.
- 2Heat olive oil in a large pot and sauté sliced onions and star anise over high heat until browned.
- 3Add bashed garlic cloves and chopped celery to the pot, deglazing with water as needed to prevent burning while caramelizing.
- 4Add chopped red chilies and continue to cook until vegetables are deep amber.
- 5Add butter, tomato paste, and flour to the pot; stir to incorporate and cook until the roux browns.
- 6Deglaze with brandy, scrape the pot bottom, and remove star anise and rehydrated mushrooms (chopping mushrooms finely before returning to pot).
- 7Add salt, mushroom soaking water, rinsed lentils, potatoes, pepper, smoked paprika, thyme, and bay leaves; add enough water to cover.
- 8Simmer until carrots and potatoes are tender.
- 9Mix a garnish of orange zest, saved celery leaves, and half a raw garlic clove; combine with Greek yogurt, pepper, salt, and sugar.
- 10Season with soy sauce, more pepper, paprika, and chili flakes; add frozen peas and orange juice.
Ingredients
- 0.5 oz dried porcini mushroom
- 3 cup water
- olive oil, for frying
- 2 whole onion
- 2 whole star anise
- 1 head garlic
- 3 stalk celery sticks
- 2 whole red chili
- 2 whole carrot
- 0.25 cup butter
- 0.25 cup tomato paste
- 0.25 cup flour
- 1 shot brandy (optional)
- 1 lb red lentil
- 2 lb waxy potato
- salt
- black pepper
- smoked paprika
- bundle thyme sprigs
- 2 whole bay leaf
- 1 cup frozen pea
- 1 whole orange
- small amount celery leaves
- to taste soy sauce (optional)
- to taste chili flakes (optional)
- to taste greek yogurt
- pinch sugar
Equipment
potknifecutting boardspoon
Tips
- Can add bacon at the beginning if desired.
- Use whole red or green lentils with the seed coat on to keep them intact.
- Use plain Greek yogurt, skyr, sour cream, or creme fraiche for the garnish.
- The yogurt condiment tastes better if left to sit for a while.
