Martha Stewart Living Radio: The Radio Blog

Meatless Monday: Summer Lentil and Chickpea Stew

Posted by
Back
1 of 4
All the ingredients for the Summer Lentil and Chickpea Stew

1 All the ingredients for the Summer Lentil and Chickpea Stew

Onions, carrots, and garlic cook until tender and sweet.

2 Onions, carrots, and garlic cook until tender and sweet.

And then, add the lentils.

3 And then, add the lentils.

The finished dish: Summer Lentil and Chickpea Stew.

4 The finished dish: Summer Lentil and Chickpea Stew.

Lentils and chickpeas make a perfect pair. Both have rich, nutty flavor, but their textures are so different that they compliment eachother well. I've used small, green French lentils called DuPuy, which stay firm when cooked and are just plain delicious. If you can't find them, no problem! Just swap in an equal amount of green lentils, and cook them a little less so they keep their shape and have the slightest bite to them. This dish is really a cross between a stew and a salad. It can be served warm, at room temperature, or chilled.

Summer Lentil and Chickpea Stew
Serves 4

Ingredients
4 teaspoons plus 2 tablespoons extra-virgin olive oil
1/2 a large onion, coarsely chopped  (1 1/2 cups)
3 garlic cloves, thinly sliced
2 carrots, peeled, halved lengthwise, and thinly sliced
Coarse salt and ground pepper
2/3 cup small green French lentils (DuPuy)
2 tablespoons tomato paste
3/4 teaspoon dried rosemary, crumbled
Coarse salt and ground pepper
1 3/4 cups cooked chickpeas, homemade or 1 can (15 ounces) chickpeas, rinsed and drained
2 teaspoons mustard
1/4 cup fresh lemon juice
1 large tomato, cored and cut into 1/2-inch chunks
1/3 cup flat-leaf parsley leaves

1. In a large skillet, heat 4 teaspoons oil over medium-low. Add the onion, carrot, and garlic; cook, stirring frequently until the vegetables are tender, about 15 minutes.

2. Stir in the lentils, tomato paste, rosemary, and 2 1/2 cups water, and bring to a boil. Season with salt and pepper. Reduce the heat to a simmer, cover, and cook 20 minutes or until the lentils are not quite tender. Stir in the chickpeas; cover, and continue cooking until the lentils and chickpeas are both tender, about 10 minutes longer.

3. In a small bowl, whisk together the 2 tablespoons remaining olive oil, mustard, and the lemon juice; pour over the lentil mixture, and toss to combine. Cool to room temperature; add the tomato and parsely leaves, and toss again. Serve at room temperature or chilled.

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.