Here is a basic recipe for a stew where you can add your own twist. I like grating a piece of peeled fresh turmeric into the stew for a little more flavor and health benefits. If you do not use fresh chestnuts, organic chestnuts from France in ready-to-use jars are available online. Chestnuts are typical of autumn. As an ingredient, they can be used for both sweet and savory dishes.
Ingredients
- 1 cup dry green lentils
- 2 to 3 tablespoons olive oil
- 2 celery stalks, finely diced
- 2 medium-sized carrots, finely diced
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- ½ teaspoon marjoram
- ½ teaspoon thyme
- 3 small bay leaves
- 1 fresh turmeric root
- 1 cup dry white wine
- 2 cups chicken stock (or vegetable stock)
- 1 (8-ounce) can of tomato sauce
- A generous handful of arugula
- 1 cup roasted chestnuts (see sidebar, previous page)
Preparation
How to Roast Chestnuts
Preheat over to 400 degrees.
To score the chestnuts, put each flat-side down on a steady surface and use a sharp paring knife to score, or cut, an X-shape into the rounded side of each nut.
Place the chestnuts in a single layer on a baking sheet with the score side up.
Roast for at least 20 minutes or until the skins have pulled back from the cuts and the nutmeats have softened.
When cool to touch, peel the skin with your fingers.
Place the lentils in a small bowl, cover them with water, and set aside.
Heat the olive oil in a large pot, add the vegetables, and sauté on medium heat, stirring frequently until they are softened. Stir in the garlic, herbs and grate the turmeric root into the pot and cook for a few minutes.
Pour in the wine and cook for about 3 to 4 minutes. Rinse the lentils and add to the pot along with the chicken stock and tomato sauce. Bring to a boil, lower the heat, partially cover the pot, and let it simmer for 30 to 35 minutes until the lentils are cooked. If the stew gets too thick, add more chicken broth or a little water.
Once the lentils are cooked, stir in the arugula, and crumble the chestnuts into the stew. Add salt and pepper to taste.
Serve in warm bowls with a drizzle of good extra virgin olive oil and a crusty baguette.
Serves 4
Note: When using turmeric, add a little black pepper.
