Winter is here to stay, for at least another couple of months. Buying fresh local produce is hard this time of year. I often find myself making soups and stews with dried legumes. I love lentils because they are easy to cook (they don't need to soak), full of iron, and I think... are pretty tasty.This is one of those inventions, I served it with mash potatoes.
- 2 tbsp sunflower oil
- 1 medium sized onion-small diced
- 2 cloves garlic-minced
- 2 stalks celery-small diced
- 2 carrots- peeled and small diced
- 1/4 turnip- peeled and small diced
- 1 tbsp dried basil
- 1 1/2 cups lentils-washed
- water- to cover
- 3 mushrooms-chopped
- 1 tbsp tomato paste
- 3 tbsp balsamic vinegar
- sea salt- to taste
- freshly ground pepper- to taste
In a large pot, heat oil and add onion saute for 3-4 minutes.
Add garlic, celery, carrots, and turnip, saute for another 3-4 minutes
Add the basil and lentils. Cover with water and bring to a boil.
Add mushrooms and paste. Turn the heat to medium and let cook until lentils are soft.
About 40 minutes.
Season with vinegar, salt, and pepper.