Fancy Beans

I've been trying to pretend spring is truly here, but unfortunately the weather gods don't always listen to me. Today in Northern California it has been cold, WINDY, and wet. So I decided to feature a wintery recipe that I made back when it really was winter.


Lentils are cheap, hearty, and healthy. Since the French eat them, I figure they can also be called "fancy." Back when I made these I used my favorite 3-pronged approach to fancy them up even more, and the result was rich and satisfying. These lentils are vegan-friendly (just omit the cheese) and are great served alone or over pasta.

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Lentil Stew
Serves 6-8 and freezes well

• 2 Tbsp oil
• 4 cloves garlic
• 1 large onion, chopped
• 1/4 tsp red pepper flakes
• 1 tsp dried thyme
• 2 tsp dried parsley
• 1 8oz pkg pre-sliced mushrooms, preferably cremini
• 4 carrots, chopped
• 1 lb. dried lentils, rinsed
  
• 1 cup red wine
• 1 quart vegetable stock
• 2 cups water
• 1/3 cup grated or shredded parmigiano regiano

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and saute for 30 seconds. Add the onion, pepper flakes, thyme, and parsley and saute until just soft, about 5 minutes. Add the mushrooms and saute another 5 minutes. Add the carrots, lentils, wine, stock, and water. Bring to a boil, then simmer over medium-low heat for approximately 40 minutes. When the carrots and lentils are soft but still have some structure to them, the stew is finished. Stir in the parmigiano reggiano until the cheese melts into the sauce and serve alone or over pasta.