Potato Leek Lentil Stew Recipes

SMOKY LENTIL STEW WITH LEEKS AND POTATOES

Steps:

• Rinse lentils. Put them in a Dutch oven or large, heavy-bottomed pot and add 8 cups water. Pin a bay leaf to each onion half using a whole clove and add to the pot. Bring to a boil over high heat, add a large pinch of salt, then reduce heat to a simmer. Cook with lid ajar for about 30 minutes, until soft. Turn off heat.
• Meanwhile, bring a medium pot of salted water to boil, and cook the potato slices until just done, about 10 minutes, then drain and spread out on a baking sheet to cool.
• Put 3 tablespoons olive oil in a large skillet over medium-high heat. When the oil is wavy, add leeks and stir to coat. Season with salt and pepper. Let leeks cook briskly, stirring frequently until soft but still bright green, about 5 to 8 minutes. Turn heat to medium, stir in chopped garlic, thyme, pimentón and cayenne.
• Add saffron and soaking water, the chopped tomato and vinegar. Turn heat to high and let everything simmer for a few minutes. Pour contents of skillet into Dutch oven with lentils. Add the reserved potatoes.
• Bring to a boil, then reduce to a simmer. Cook covered with lid ajar for about 10 minutes. Taste and adjust seasoning, then cook for 10 more minutes. The lentils will be quite soft and the potatoes will start to break. Discard onion and thyme sprig.
• Finish with a drizzle of extra-virgin olive oil and chopped parsley, if you wish.

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Steps:

• Method 1. Peel the onions and slice them thinly. Peel the carrots and dice them. Trim the roots and top 3cm off the leeks. Halve them lengthways and rinse well under a cold tap. Slice the leeks into chunky pieces. Slice the mushrooms thickly. 2. Peel the garlic and crush or finely chop it. Finely grate the lemon zest. 3. Pour 1 tbsp olive oil into a large pan and warm over a medium heat. Slide in the onions, carrots, mushrooms and leeks. Stir in the garlic and lemon zest, and season with a pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till the veg have softened and are glossy. 4. While the veg fry, scrub the potatoes and cut into small chunks. Drain and rinse the green lentils. 5. Add the bouquet garni to the pan. Tip in the potatoes and lentils. Crumble in the stock cube and spoon in 1 tbsp Dijon mustard. Pour in 1 ltr boiling water and stir well. Bring to the boil, then pop a lid on the pan and reduce to a gentle simmer. Cook for 30 mins, or till the potatoes are tender. 6. Meanwhile, separate the chard leaves and stalks. Roughly shred the leaves and finely slice the stalks. When the stew has cooked for 30 mins, stir in the chard and cook for 5 mins to soften it. Squeeze in the juice from the lemon. 7. Taste the stew and add more salt or pepper if needed. Ladle the stew into warm bowls and serve.

POTATO LEEK LENTIL STEW RECIPE

Steps:

• Heat a large soup pot on the stove over medium heat.
• Chop the leeks and set aside. Begin coarsely chopping the potatoes, and when half of them are chopped, add the leeks to the pot, reducing the heat slightly. Stir occasionally while you finish chopping the potatoes.
• Coarsely chop the garlic and add it to the leeks, stirring for one minute. Then add the potatoes, sage leaves, rinsed dry lentils, and broth. Turn the heat up to high, stirring occasionally until it starts to boil. Once boiling, turn the heat to a low simmer and set the timer for 25 minutes.
• Prepare any toppings while the stew simmers. When the timer goes off, turn off the heat and use an immersion blender to blend the soup to your desired texture. If it seems too thick, add a little more water to achieve the texture you'd like. Add the salt & pepper to taste, if using.
• Serve with desired toppings. Refrigerate in a sealed container up to three days. Freeze for up to about three months.

POTATO-LENTIL STEW

Steps:

• In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.