Autumn Leaves, Eva Cassidy, and Beans and Lentils

Lentil and Bean Stew with Gremolata

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Ingredients

• 1 C. extra-virgin olive oil (divided)
• 1 medium yellow onion (chopped)
• 5 medium carrots (cut into 1/2 inch pieces)
• 5 celery stalks (cut into 1/2 inch pieces)
• 1 15-ounce can diced tomatoes (undrained--I used diced tomatoes with green chiles)
• 2 fresh tomatoes (cut into 1 inch dice)
• 6 garlic cloves (finely chopped--divided)
• 2 T. plus 1/2 t. kosher salt (divided)
• 2 t. freshly-ground black pepper (or to taste)
• 1 1/2 C. dried French green lentils
• 2 dried bay leaves (or fresh)
• 1 rosemary sprig
• 5 C. water
• 6 C. Cooked beans (I used cranberry but you could use a mixture)
• 1 1/2 T. fresh lemon juice
• 1/4 C. packed chopped fresh flat-leaf parsley
• 1 1/2 t. grated lemon zest

Instructions

To Make The Beans
1. Note: This recipe makes 10 generous servings. It can easily be halved to serve a smaller number of people.
2. Sauté onion, carrots and celery in 1/2 C. olive oil that has been heated in a large Dutch oven. You want the vegetables to be tender and this will take about 20 minutes over medium-high heat. Stir occasionally as the vegetables cook. Add tomatoes, 1 T. garlic, 2 t. salt and 1 t. pepper to the pan. Stir and cook for 5 to 6 minutes until the garlic is fragrant and the tomato juices begin to cook down.
3. Add lentils, bay leaves, rosemary sprig and 5 cups of water to the pan. Bring the liquid to a boil then reduce heat and simmer uncovered for about 25 minutes. Stir this mixture occasionally to be sure nothing is sticking. You want the lentils to be cooked until they are just tender.
4. Add beans, remaining 4 t. salt and remaining 1 t. pepper to the pan. Stir to combine. Cook for about 10 to 15 minutes uncovered over low heat until the beans are heated through and the lentils are tender. Stir the bean/lentil mixture occasionally to be sure your stew is not burning or sticking to the bottom of the pan. You also can add more liquid to your stew if you wish. Stir in lemon juice and adjust seasoning with salt and pepper.
To Make the Gremolata
5. Chop fresh parsley. Add lemon zest, 1/2 t. salt and 1 T. finely-chopped garlic. Let the mixture cure on your counter for about 10 minutes before proceeding. After 10 minutes, add the remaining 1/2 C. olive oil. Season to taste with salt and pepper.
6. Serve with a spoonful of gremolata stirred into each portion or serve topped with pickled red onions.

Nutrition

Calories

7604 cal

Fat

250 g

Carbs

1048 g

Protein

368 g

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