hello and happy weekend everyone.
i’m just getting home from my biology class and i’m happy to say that i’m enjoying science much more in my twenties than i did in my teens. when i think about it, i’m enjoying school much more now than i ever have.
i made this stew when the parentals were away because i’m not the best chef and the recipe literally screamed my name out loud … over and over again. the original idea was quite different to the way this dish came out.
if you read the original recipe, you will discover that this dish should have been made in a crock pot. i had a crock pot, i had my vegetables and lentils in a crock pot until i plugged it in and it shorted my entire apartment. yes, everything.died.no.power!
all was not lost, i found the largest pot i could find and begun again. i went rouge!
the smell of this stew was .i.n.c.r.e.d.i.b.l.e. – i wanted to bathe in this stew as it simmered away in my pot. my entire apartment was a party for my nose and i might have been the only one at said nostril party, it was cool. have faith.
as far as ease and taste are concerned, the baby is a winner. with the weather the way it is, i can not think of a better way to spend a sunday afternoon because you can simply reheat it all week, for ultimate laziness!
lentil and sweet potato stew
serves 6-8
adapted from eat live run.
ingredients:
4 large carrots, chopped
4 stalks celery, chopped
1 onion, diced
2 large sweet potatoes, peeled and cubed
1.5 cups chopped green beans
2 cups green lentils
1 tsp minced fresh rosemary
1 bay leaf
1 tsp dried oregano
4 cloves garlic, minced
400 gram can diced tomatoes (i used coles, which have no salt)
2 litres vegetable broth/stock
1/2 tsp pepper
directions:
place ALL ingredients into a large pot and cook on a very low heat for 3-4 hours (depending upon the sizes of your vegetables) until soft.
