I remember back when I thought Amy’s canned lentil stew was LIT. That was the 20-something me that was a halfway decent baker but didn’t have a mind to make my own soup just yet. Meal planning for work was opening a can of lentil soup and pouring it into a microwavable bowl. Fortunately, I’ve evolved since.
Soup is a magical thing. My late sister-in-law, Shanna, was known to drive all over town, quart Mason jars filled with whatever soup she made that day, delivering it to bring a little warmth to those she loved. I knew that if I wanted another delivery I needed to return those jars so I could be in on the next batch’s delivery route. Delivering soup on a chilly day is akin to being a flower delivery person. Everyone is always happy to see you. I’ve since taken up the soup delivery mantel, always making just a little extra so that someone I love can be a little warmer too.
This is the perfect stew to bridge summer and autumn. Here in the Midwest the temperature can fluctuate 30 degrees on a given week in September. This has meant that summer tomatoes are just about to end, but the herbs in the garden are still thriving. In this stew you get the warmth of the fall root veggies and the freshness of the summer herbs and tomatoes all in one. It’s easy to make vegan with veggie stock, the soy sauce adding a nice depth. The croutons act like tiny little pieces of perfectly pan fried toast. I hope you won’t skip that step. This recipe is easily doubled if you’re feeling generous.
Early Autumn Lentil Stew (Printable version here.)
Makes 2-ish Quarts or 6-8 servings
Equipment Needed:
Large Dutch Oven or Soup Pot
Small Non Stick Pan
Ingredients:
2 T. Olive Oil
1 Large Onion, diced
2 Garlic Cloves, peeled and thinly sliced
2 Large Celery Sticks, sliced diagonally
2 Large Carrots, sliced diagonally
1 Russet Potato, peeled and cut into large cubes *see note
8 oz. Cherry Tomatoes sliced in two (or other ripe tomatoes) *see note
6 C. Veggie or Chicken Stock *see note
¼ C. Soy Sauce
Spice Mix:
1 ½ C. Brown Lentils
½ t. Smoked Paprika
½ t. Cumin
1 Bay Leaf
Sprig of Thyme or Oregano or 1/4 t. Dried
1 t. Kosher Salt
Freshly Cracked Pepper
Pinch of Crushed Red Pepper Flakes (optional)
Croutons:
2 Large Slices of Bread, cubed without crust
2 T. Olive Oil (more if desired)
To Serve:
Fresh Herbs, basil or flat leaf parsley
Croutons
Olive Oil
Method:
Heat the olive oil in the pot over medium heat. Add onion and a pinch of salt and sauté for 5 minutes. Add the celery, carrot, and garlic. Sauté for 7 minutes. While the onion is cooking combine the spice mix. Add the spices to veggies and sauté one minute longer being careful not to burn them. Add the stock, soy sauce, potatoes, and lentils. Bring to a boil, and then lower the heat to a simmer. Place the lid on the pot slightly askew. Simmer for 20 minutes.
In the meantime, make the croutons. Heat the olive oil over med-high heat in a non-stick skillet. Add the cubes and toss continuously until deeply golden, around 4-5 minutes. They’ll have a nice crunch on the outside but will still remain chewy on the inside. Season with a pinch of kosher salt.
Remove the lid from the pot. Add the tomatoes and simmer gently for another 10 minutes. Check the doneness of the lentils and potatoes. Season to taste with salt and pepper.
To Serve:
Add a generous handful of chopped herbs to the bowl, garnish with croutons and a drizzle of olive oil.
Enjoy!
Note: If you prefer a soupier stew add more broth. If fresh tomatoes are no longer available, simply omit them. Sweet potatoes can be subbed for the russet for a more fall forward flavor. It freezes beautifully if you’d like to store some for future lunches. It beats those old canned soup days by a thousand miles.