Lentil stew

This is a supporting component of the lamb shank with apricots, almonds, and wild ramps from The Elements of Taste by Gray Kunz and Peter Kaminsky.  However, if you’re a lentil fan (as I am), this is something you can use as a side for pretty much any meat I can imagine, from chicken, to veal, to lamb, beef, and game, particularly roasts and grilled preparations. As I mention in that other recipe, if you find ramps in the store (most likely in late winter or early spring), you should go for the whole lamb shank and ramps preparation.

This can be served hot or cold, but if served cold, it needs additional seasoning.

INGREDIENTS

1 cup green lentils (Du Puy, preferably) 3 tablespoons butter 1 cup thinly sliced onions 1 shallot, thinly sliced 2 cloves garlic, peeled and thinly sliced 1 carrot, peeled and roughly diced 1 cup diced celery root 10 cherry tomatoes, halved 1 medium-sized leek, washed and sliced into thin rounds

½ cup parsley, measured then chopped ¼ cup dill, measured then chopped ¼ cup fresh oregano leaves 1 tablespoon chopped thyme. 1 bay leaf 3 cups chicken stock Kosher salt Freshly ground white pepper

DIRECTIONS

Soak the lentils overnight.  Preheat the oven to 350°F.  Melt 2 tablespoons of the butter in an overproof pot or high-sided skillet over medium-high heat. Add the onions, shallot, garlic, carrot, and celery root, and cook until they begin to caramelize, about five minutes. Add the lentils, tomatoes, leek, and herbs (saving some herbs for garnish). Add the stock.  Bring to a simmer, cover, and bake in the oven, about 25 minutes until the lentils are soft but not mushy.  Remove a few tablespoons of the lentils and mash them with a fork. Mix the mashed lentils back into the pot with the remaining tablespoon of butter (this will give body to the stew). Season.  Top with the reserved fresh herbs and serve.