Friday, 15 November 2013


“Lentils are friendly—the Miss Congeniality of the bean world.” - Laurie Colwin

With the unseasonably cool weather we have been experiencing in Melbourne this Spring, we have been having some hearty cold weather dishes. Here is a vegetarian lentil and bean stew that is tasty and packed with goodness!

Bean and Lentil Stew

1 cup dried cannellini beans, soaked overnight and cooked
1 cup brown lentils

6 cups vegetable stock
1 cup chopped carrots
1 cup chopped celery
1 large onion, chopped
1 tbsp. chopped parsley
2 bay leaves
1/2 tsp. black pepper
1/2 tsp. dried thyme
1/2 tsp. dried oregano

freshly ground black pepper to taste

Soak the dried beans overnight in cold water, then drain, add fresh water, and cook over low heat until beans are softened but still have a slight bite to them. This will take 40 minutes to an hour, or possibly more, depending on how old the beans are. When beans are cooked but firm, they’re ready to be used in the recipe.

Chop carrots, celery, and onions into fairly small pieces. In medium sized soup pot, add lentils, stock, carrots, celery, onions, parsley, bay leaves, dried thyme, dried oregano. Let simmer at low heat about 30 minutes, until lentils and vegetables are starting to soften.

Remove bay leaves and add the cooked cannellini beans and about 1 cup water (depending on how much liquid has cooked out.) Continue to simmer at low heat, 45 minutes or more, until most of lentils have at least partly broken apart and dissolved into the broth. Taste for seasoning and add more black pepper and salt if desired. Serve hot.

Garnish with pesto and crushed toasted pita bread, if desired.

This post is part of the Food Friday meme,
and also part of the Food Trip Friday meme.

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