Black Lentil Stew

4 Cups Dried Black Lentils

6-8 Cups Chicken Stock

1 Each Yellow Onion Peeled and Diced

2 Stalks Celery Diced

2 Small Carrots Diced

Zest from one Orange

Juice from 4 Oranges

4 Cloves Crushed Garlic

3 Fresh Thyme Stems

1 Cup Extra Virgin Olive Oil

2 Cups Dried Figs Split

2 Cups Toasted Almonds

In a large sauce pan, add 1/4 cup olive oil.  Heat over medium heat and carrots, onions, celery, pinch of salt and ground black pepper.  Cook lightly until soft and translucent   Add lentils and continue to cook for a couple more minutes while you stir.  Add chicken stock, orange zest, orange juice, garlic, and thyme.  Simmer for about 20 minutes adding more stock as needed.  Test for doneness and adjust seasoning,  Add the rest of the olive oil and toasted almonds.  Serve.

One Response

  1. Thank you! We had a great time!

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