Weekend Chef: Lentil Stew

Weekend Chef brings you delicious macrobiotic recipes a few days ahead of time so you can prepare for a healthy weekend.

This lentil stew will fill you up and keep you warm all winter long!

Kerstin’s Lentil Stew

• 2 c. dry lentils
• 1 c. buckwheat (or other grain such as barley)
• 6 c. water
• 2 vegan/vegetarian bullion cubes (or the equivalent in spices:  basil, thyme, tarragon, tumeric, oregano, garlic, and whatever else you like, to taste)
• salt to taste
• one onion, chopped
• 8 cloves garlic, minced
• 4 carrots, grated

Throw the lentils & buckwheat in a stock pot with water and bullion cubes/spices, and some salt — boil for a good half hour or so, until the lentils & grain are close to being cooked; meanwhile, saute chopped onion & garlic in a skillet until the onions turn clear; grate carrots & put them in a crockpot.  Add onions to carrots, then pour lentils w/ stock into the crockpot.  mix it all up & let it simmer for 6-8 hours.  this warms the whole house with a glorious smell & will make your neighbors jealous (if you live in an apartment like we do) …  We ended up serving it over brown rice for a GREAT stew.