- 1 small onion chopped
- 2 stalks celery chopped
- 3 carrots chopped
- 1/3 cup vermouth
- 6 cups stock (veggie or chicken)
- 1 cup french lentils
- 1 cup farro
- 1 cup diced tomatoes
- 2 tbl of freshly chopped basil
- 2 tbl of freshly chopped parsley
- salt and pepper to taste
- a couple handfuls of leafy greens
i had other plans for today but this seemed like an obvious choice for a friday post.
i heart lentils…i can eat them all the time, all the time.
if i’m looking for a good, quick, comforting, home cooked meal lentils are usually my first choice.
my favorite lentil is the french lentil. the french lentil has a meaty hearty taste. it’s perfect for a winter stew or soup and light enough for a summer salad. french lentils hold their shape. they are consistent and always delicious.
french lentils are always my fall back lentil. always something i have in the house and always something i depend on when i feel the need to eat for comfort (which you have to admit is much better then cake). when i am tired, when i am cranky, when i am just not in the mood for “food” the lentil always pull through. a pot of lentils to me is comfort, it’s a good memory, it’s love (if you can love food, and i certainly can).
enjoy some lentils this weekend, or better yet, make them for monday’s dinner and go meatless (insert my huge ranting smile here).
a simple meal of lentils, farro & spinach
- in a dutch oven saute onion, celery and carrot for about 5-7 minutes. add vermouth and cook down for about a minute.
- to pot add rest of ingredients but not the spinach and bring to a boil. set on simmer and cook for an hour or until lentils float and farro expands.
- right before you are ready to eat add spinach or your favorite green leafy vegetable.
serve with a warm piece of crusty bread and you are set. enjoy!!