The Joys and Benefits of Living Compassionately and Healthfully. In Other Words: Vegan.
Umbrian Lentil Stew
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(Note about photos: The other dishes pictured are related to my two recent posts about my Mediterranean Feast and Mediterranean Weekend.)

Umbrian lentils are a small, brownish-green variety grown in Castelluccio in the Umbrian region of Italy (right next to Tuscany).

Umbrian lentils come in a range of muted hues, from a dull brown to a pale yellow, with plenty of washed out green and orange specimens along the way. (See photo.)

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If the lentils need more time, continue cooking, but check every 10 minutes. If the broth is evaporating, you can add more, or only add enough to make it a thick consistency rather than a stew with a slight broth. It’s up to you.

When the lentils are done, remove the bay leaves and discard them. Taste the lentils and adjust the seasonings. Serve them in a shallow bowl, season with freshly ground pepper, and drizzle on a little extra virgin olive oil.

VARIATION SUGGESTION

If you keep the consistency thick, these lentils can be used to stuff vegetables such as bell peppers or Savoy cabbage.

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