Whole button onions add a hint of sweetness to this warming winter stew, thickened and coloured by the lentils which absorb its hearty flavour as they swell.
ingredients
serves 6
1 1/2 pints vegetable stock
1 cup red lentils, cleaned of grit and rinsed
1 medium onion, peeled and chopped
2 cloves garlic, peeled and finely chopped
2 sticks celery, trimmed and sliced
4 carrots, peeled and cut into fingers
1 3/4 poundtinned chopped tomatoes
1 level teaspoon chopped fresh rosemary, or 1/2 level teaspoon dried rosemary
1 tablespoon olive oil
16 button onions, peeled
1 pound potatoes, peeled and cut into cubes
Freshly ground black pepper
1 cup button mushrooms, wiped and halved
1 level tablespoon chopped fresh parsley
method
1. Put the stock, lentils, chopped onion, garlic, celery, carrots, tomatoes and rosemary into a large saucepan, bring to the boil and skim off any scum. Cover and simmer for 35 minutes.
2. Meanwhile, heat the oil in a skillet and brown the button onions in it over a moderate heat for 5 minutes, shaking the pan frequently.
3. Mix the button onions and the potatoes into the lentils and vegetables, cover and simmer for a further 15 - 20 minutes, until the lentils and potatoes are tender. Season with pepper and stir in the mushrooms for the last 5 minutes of cooking. Sprinkle with the parsley and serve.
Serve whole wheat rolls and a crisp salad of grated celeriac or of lettuce and cucumber with this savoury stew.
17 users have helped to rate this recipe.
more information
To peel the button onions, blanch them in a pan of boiling water for 3 minutes, then cool slightly.
Gently remove the skins, leaving the root end intact so that the onions remain whole.
