"Lentil stew with sweet potatoes and rutabaga" is too big a mouthful, especially when I say it a lot, since it's Andrew's favorite supper. So, we call it Black and Orange, because it is.
This lentil stew has the flavors of the poultry stuffing I grew up loving. Spooning it over smooth mashed root veggies makes for a real comfort food.

Sauté in oil:
1 diced onion,
2 cloves of garlic, minced

3 cups boiling water
1 veggie bouillon cube
1 tsp thyme
1 tsp sage
1 tsp salt
ground pepper,
bay leaf

2/3 cup black (Beluga, or French) lentils
1/3 cup red  lentils (key to making a smooth, yummy gravy-like stew, because black lentils hold their shape like beans)

Simmmer 30 minutes or more, until it gets quite thick on the bottom and when you stir it, it's nice and thick.

Boil in a medium to large pot:
1 small rutabaga, no more than 1/2 inch thick
1 large sweet potato in bigger chunks
2 medium white potatoes, peeled and quartered

When the rutabaga and potatoes are soft, drain and mash with:
1/4 cup butter
1 tbsp brown sugar


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