Hi folks, sorry for posting absence. I’ve been so busy with many things, and my blogging has suffered 🙁
I hope you’ll be patient with me as I try and catch up. Once again I’m turning to the simple lentil for a terrific soup, made even better by the addition of a bit of lemon juice.
I don’t know about you, but there’s something about the vibrancy of lemons that remind me of the summer sunshine. As winter ebbs away, thinking of the joys of summer is just the thing to keep me going.
Lentil Vegetable Stew
serves five
1 tsp whole peppercorns
1 sprig fresh rosemary
4 1/2 cups low sodium vegetable broth
2 tb lemon juice
1 cup dried lentils
1 medium sweet potato, peeled and cubed (about 1 1/2 cups)
1 cup cubed baby eggplant (no need to peel)
1 medium onion, chopped
2 garlic cloves, minced
1 cup sliced carrots
1/2 tsp salt (or to taste)
Put peppercorns and rosemary into a cheesecloth and tie corners to make a bundle)
In large saucepan, bring 4 cups broth, lemon juice and cheesecloth bundle to a boil.
Add the lentils, sweet potato, and eggplant. Reduce heat, cover, and cook for about 20 minutes.
In nonstick skillet, heat remaining 1/2 cup broth, then add onion and garlic and cook for 5 minutes.
Add carrots, 1 tb water, and salt to skillet and cook for 6 more minutes.
Once lentils, sweet potato, and eggplant have been cooking for 20 minutes, remove cheesecloth and add vegetable mixture. Cover and cook 5 more minutes.
Enjoy!
