from The Vegan Mennonite Kitchen
MAKES 4 SERVINGS
2 tablespoons olive oil
1 large red onion, diced
2 cloves garlic, minced
½ cup carrots (if you have a purple carrot, use that), diced
¾ cup red wine
1 cup red lentils, rinsed
1½ cups vegetable stock
1 tablespoon maple syrup (or more to taste)
Salt and pepper to taste
1 cup chopped fresh spinach
1 tablespoon fresh lemon juice
1. In a medium pot, sauté onions and garlic in olive oil.
2. When onions are soft, add diced carrots. Salt and pepper a bit. Add a splash of red wine, but not all of it.
3. Let the onions soak up the wine and let the liquid boil off a bit.
4. Add the lentils, the stock and the rest of the wine.
5. Simmer for a few minutes and then add the maple syrup, and salt and pepper to taste.
6. Simmer for about 20 minutes, or until it’s the consistency you want. I like a thicker stew, so 20 minutes works well, but if you like it thinner, then it’s ready when the lentils are soft.
7. At the end, add spinach and stir it into the stew so it lightly wilts.
8. Stir in fresh lemon juice and serve. Lentils are low in calories and high in iron, protein and gut-friendly fiber. They make a great addition to your routine. It’s nice to have a couple of stews up your sleeve for those cold nights.
Nada’s Tips & Tricks: This is a very hearty stew – to change things up, use a Chardonnay instead of red wine or add some protein for the carnivores around the table. I added corn and beans (you might need to increase the liquid if you’re adding more ingredients) and then topped it with shredded cheese and chopped scallions.
Contents and images used with permission by Pandora Press https://www.pandorapress.com/store/p284/The_Vegan_Mennonite_Kitchen%3A_Old_Recipes_for_a_Changing_World_by_Jo_Snyder.html#/ and The Vegan Mennonite Kitchen https://veganmennonite.com/