Lenten Stew

On a windy Saturday before Palm Sunday, with a limited but eclectic selection in the pantry, I played around and created this warm, hearty stew reminiscent of something the Apostles, or even Jacob, might have eaten; and perfect for those who avoid meat during Lent. I used my Google superpowers and took elements from nine different recipes!

  • 1 tbsp olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 32 oz vegetable broth
  • 32 oz water
  • 1 cup red lentils
  • 2 cups basmati rice or couscous
  • 1 tbsp cumin
  • 1 tsp ground corianader
  • 1tsp dried thyme
  • 1/2 tsp ground ginger (optional)
  • 1 bay leaf (optional)
  • salt and black pepper to taste
  • 2 carrots, peeled and diced
  • 5 oz packet pink salmon (optional)
  • coconut cream, plain yogurt, or sour cream for topping if desired

Heat oil in large Dutch oven to medium-high and saute onion until translucent; add garlic and continue heating until fragrant (1-2 minutes). Add lentils and rice or couscous and stir constantly to coat and toast lightly, 2-3 minutes. Stir in liquids, seasonings, and carrots, and heat to a simmer; reduce heat to medium and cover. When lentils and rice or couscous are done, open salmon packet and flake fish into the stew. Stir well and serve with splash of coconut milk, or dollop of yogurt or sour cream if desired.


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