Today for the second time in 3 days, the weather has chosen to deviate from acceptable “spring” conditions to an unacceptable wintry mix of horror.
It has been snowing.
Tuesday-rain (and lots of it) ☔ ☔ ☔
Wednesday-snow. Coupled windy-like blustery weather reminiscent of a hurricane.
Quit it winter. Goooo away. Seriously.
So I decided that if the weather is going to be wacky and un-spring-like, I was going to make a dish of food that was reflective of that.
I made a lentil stew using a bunch of veggies, some of them spring veggies.
Take that, winter weather.
I began by thawing and heating some chicken bone broth in my dutch oven. Then I cooked up some lentils.
Next was more chicken broth and a plethora of vegetables. Onion, carrots, daikon, red radishes, beet and sweet potato. The only seasoning I used was thyme and salt. Keepin’ it simple is my jam 😝😎😋
I just added what I had and went a little bit out of my comfort zone with the flavor. But it turned out well.
For this recipe, I cut the carrots, sweet potato, and beet into smaller pieces so they would cook faster. The onions, daikon and radishes will not need as long to cook, so you could add them in last if you want a chunkier stew.
And don’t feel like you have to use any veggies you don’t like or have. Make it fun, make it you. 😋
Nourishing Lentil Stew with Daikon and Sweet Potato
Cook time: about 45 minutes
- 7 cups/46oz/1,680mL homemade chicken bone broth, divided.*
- 3/4 cup/113g lentils
- 1 small onion, chopped
- 3 medium carrots, chopped
- 1 sweet potato, peeled and diced
- 1 small piece daikon, peeled and thinly sliced.
- 2 red radishes, thinly sliced.
- a few slices of fresh beet, sliced.
- 1/4 teaspoon thyme
- 1 teaspoon salt
*I used a combination of chicken bone broth (4 cups/960mL) and chicken soup base+water (3 cups/720mL, I used Gia Russa brand).
- In a large pot, add lentils to 4 cups/960mL of the chicken broth. Bring to a boil, then simmer, covered for 20 minutes.
- Meanwhile, prep the veggies. When the lentils are done, add in the 3 cups/720mL remaining chicken broth, veggies and seasonings.
- Cook on medium high heat, uncovered, until carrots, sweet potatoes and beets are done.
I estimated that it cost me about $2.05 to make this pot of stew. That’s 51¢ per 4 (large) servings. If you divide it into 6 servings, that’s 34¢ per serving.
Cheap, filling, delicious and nutritious.