Smoky Lentil Stew With Leeks & Potatoes
December 20, 2021
"This was a recipe I found in the Chicago Tribune food section. I clipped it a year ago and just now found it - figured I better add it here before I lose it for another year!!!"
- Serving Size: 1 (212.5 g)
- Calories 321.5
- Total Fat - 7.8 g
- Saturated Fat - 1.1 g
- Cholesterol - 0 mg
- Sodium - 122.1 mg
- Total Carbohydrate - 49.5 g
- Dietary Fiber - 18.6 g
- Sugars - 4.7 g
- Protein - 14.9 g
- Calcium - 70.5 mg
- Iron - 5.6 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.5 mg
Rinse lentils. Put them into Dutch oven with 8 cups water. Pin a bay leaf to each onion half with a clove and add to pot. Add a large pinch of salt. Bring to a boil, then reduce heat to simmer. Cook with lid ajar for about 30 minutes or until soft. Turn off heat.
Meanwhile, cook potato slices in another pot in boiling, salted water until almost done, about 10 minutes, then drain and spread out on baking sheet to cool. (NOTE: I just added potatoes to lentils for the last 10 minutes of cooking, and did not spread out to cool)
Put 3 tablespoons olive oil in a large skillet over medium-high heat. Heat til shimmery, add leeks and stir to coat. Season with salt and pepper. Cook leeks briskly, stirring often until soft, but still bright green, about 5 minutes. Turn heat to medium, stir in chopped garlic, thyme, paprika and cayenne. (see note)
Add saffron and the soaking water, chopped tomato with juice and vinegar to skillet. Turn heat to hight and let everything cook for a few minutes. Pour contents of skillet over lentils in Dutch oven. Add potatoes.
Bring to a boil, then reduce to a simmer. Cook with lid ajar for about 10 minutes. Taste to adjust seasonings, then cook for 10 more minutes. Lentils will be soft and potatoes will start to break apart. Discard onion and thyme sprig.
Finish with a drizzle of olive oil and chopped parsley, if desired.
NOTE: if you don't have a sprig of thyme or rosemary, you can add 1/4 teaspoon of crushed thyme.
Tips & Variations
No special items needed.