Vegetarian Lentil Stew

 https://urls.grow.me/NM4gOPrGFa

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• 250 g brown lentils
• ▢1 L of vegetable broth
• ▢2 onions
• ▢3 cloves of garlic
• ▢2 stalks of celery
• ▢3 carrots
• ▢300 g firm potatoes
• ▢2 sprigs of rosemary
• ▢6 sprigs of fresh thyme
• ▢2 teaspoons smoked paprika
• ▢2 teaspoons dark soy sauce optional
• ▢3 handfuls of fresh spinach
• ▢6 cloves
• ▢salt
• ▢black pepper
• ▢olive oil
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• - Peel carrots, onions and potatoes. Cut carrots and celery into small cubes. Cut the potatoes into equal pieces.
• - Chop one onion. Prick the other onion with cloves. This is called a "oignon cloûté". Chop the garlic.
• - Heat a little olive oil in a casserole dish. Sauté the chopped onion for 2 to 3 minutes. Add the carrots, celery and potatoes and fry for 5 minutes.
• - Season with smoked paprika, some black pepper and salt. Deglaze with the broth. Pour in the lentils and add thyme, rosemary and onion studded with cloves. You can add dark soy sauce to flavor the stew and make it darker.
• - Simmer over medium heat for 30 to 40 minutes.
• - Wash the spinach and chop it coarsely. Once the lentils are cooked and shortly before serving, remove the thyme, rosemary and "oignon cloûté". Add the spinach. Mix well and cook for 5 minutes.
• - Serve with a drizzle of olive oil.

Perfect lentil soup

How to make the perfect lentil soup – recipe | Soup | The Guardian

Prep 15 min
Cook 1 hr
Serves 4

2 tbsp oil, or dripping
2 litres ham stock, or 1 ham bone or 150g chopped streaky bacon and 2 litres chicken stock (or water)
2 onions, peeled and finely chopped
2 large carrots, trimmed and cut into small dice
½ medium neep/swede, peeled and cut into small dice
250g lentils (I like red), washed
½ tsp ground mace
Salt and black pepper
1 bay leaf

Put the oil in a large saucepan on a medium heat, then fry the bacon, if using, until it browns lightly and the fat begins to render.

Add the onions, carrots and neep, and fry, stirring regularly, until the onion is golden and the other vegetables are starting to soften.

Stir in the lentils until they’re well coated in fat, then add the mace, a pinch of salt, a good grind of pepper and the bay leaf.

Now add the ham stock, or the ham bone and two litres of chicken stock or water, depending on what you’re using.

Bring to a simmer, then turn down the heat, partially cover the pan and leave to cook for about 45 minutes, until the vegetables are soft and the lentils have mostly broken down.

Remove and discard the bay leaf and ham bone, if necessary. Scoop out about a third of the soup, whizz it to a puree, then stir back into the pot. Adjust the seasoning to taste, and enjoy.

• Lentil soup: which is your favourite variety from around the world, and how is it served? Or are you of the Tudor opinion that lentils are best left to horses?