PORTOBELLO AND BASIL LENTIL STEW
From cooks.com
1 tbsp. olive oil
1 small red onion, diced
3 garlic cloves, minced
2 c. diced portobello mushrooms
1 small green pepper, chopped
1 tsp. salt
1/2 tsp. white pepper
6 c. chicken stock or vegetable stock
6 oz. tomato paste
1 1/2 c. red lentils or regular lentils
1 bunch basil, coarsely chopped (reserve a few leaves for garnish)
1/3 c. dry sherry (can add water/broth)
First, heat the olive oil in a large soup pot and sauté the onion, garlic, mushrooms, green pepper, salt and white pepper together until the mushrooms
are tender. (This should take about 5 minutes.) Add the chicken or vegetable stock and tomato paste to the soup pot and mix well until the tomato paste
is completely blended into the stock. Stir in the red lentils and bring to a boil. Then lower the heat, cover and cook over medium-low heat for 15 minutes,
stirring occasionally. Add the basil and simmer with the pot covered 15 minutes longer. Add extra salt and pepper to taste. Serve the stew in individual
bowls and float 1 tablespoon of dry sherry on top of each bowl. Garnish the bowls with the remaining basil leaves and serve hot.
_._,_._,_
From cooks.com
1 tbsp. olive oil
1 small red onion, diced
3 garlic cloves, minced
2 c. diced portobello mushrooms
1 small green pepper, chopped
1 tsp. salt
1/2 tsp. white pepper
6 c. chicken stock or vegetable stock
6 oz. tomato paste
1 1/2 c. red lentils or regular lentils
1 bunch basil, coarsely chopped (reserve a few leaves for garnish)
1/3 c. dry sherry (can add water/broth)
First, heat the olive oil in a large soup pot and sauté the onion, garlic, mushrooms, green pepper, salt and white pepper together until the mushrooms
are tender. (This should take about 5 minutes.) Add the chicken or vegetable stock and tomato paste to the soup pot and mix well until the tomato paste
is completely blended into the stock. Stir in the red lentils and bring to a boil. Then lower the heat, cover and cook over medium-low heat for 15 minutes,
stirring occasionally. Add the basil and simmer with the pot covered 15 minutes longer. Add extra salt and pepper to taste. Serve the stew in individual
bowls and float 1 tablespoon of dry sherry on top of each bowl. Garnish the bowls with the remaining basil leaves and serve hot.
_._,_._,_
