Emerils Lentil Stew Recipes

LENTIL STEW WITH A MEDITERRANEAN TWIST

Steps:

• Cut/dice the red skin potatoes into approx 1/2-inch-ish cubes, with skin still on. I generally use smaller golfball-to-racquetball sized potatoes. Grate the zest from 2 small -to-medium lemons into a dish, and then juice the lemons, a little extra juice/zest (beyond wht the recipe calls for) is okay.
• In a large pot heat olive oil over medium heat. Add the garlic, stirring for 30 seconds over medium heat. Add the chicken stock and the lentils, and bring to a boil.
• Reduce heat, cover, and simmer for at least 10 minutes.
• Add the potatoes, cook uncovered for 20 minutes, stirring occasionally.
• Sample the lentils, checking every few minutes for soft smooth texture, replace cover and simmer till the lentil texture is as soft as you prefer.
• Add the lemon juice, zest, and spinach. Simmer for 3-5 minutes or until the spinach wilts. Fold in the mint and parsley. Adjust the seasonings (salt & pepper to taste).
• Serve with crumbled feta.
• Notes: 1/4 cup chopped tomatoes can also be added with the lentils & chicken stock at the first stage - I like it better without the tomatoes, but I thought I'd note that variation if you are tomato-inclined.

EMERIL'S LENTIL STEW

Steps:

• In a large pot heat oil over medium heat.
• Add the garlic, cook, stirring for 30 seconds.
• Add the chicken stock, lentils, and tomatoes, and then bring to a boil.
• Reduce the heat, cover, and simmer for 10 minutes.
• Add the potatoes, cook uncovered for 15 minutes, stirring occasionally.
• Add the lemon juice, zest, and spinach.
• Simmer for 2 minutes or until the spinach wilts.
• Fold in the mint and parsley.
• Adjust the seasonings.
• Serve with crumbled feta.