Casseroles & Stews

1. Chantal’s Italian Lentil Stew
2. Italian Lentil Suppa
3. Mushroom-Barley Casserole
4. African Sweet Potato and Peanut Stew

Chantal’s Italian Lentil Stew

• 3 onions, chopped
• 3 cloves garlic, minced
• 4 T butter
• 1 c brown lentils
• 48 oz can tomato juice
• 2 t basil
• 2 t oregano
• salt & pepper
• OPTONAL: pasta shells or macaroni

1. Saute onions and garlic in butter until golden.
2. Add rest of ingredients (except pasta, if using)
3. Bring to boil. Cover and simmer until lentils are tender (about 1 h)
4. If using past, add 10 mins before this point and simmer until cooked

Italian Lentil Suppa

• 1 onion
• 2 stalks celery, minced
• 5 bay leaves
• 3 T olive oil
• 1 lb brown lentils (1 c)
• 2 T tomato paste
• 2 L chicken broth (2 tims + water)
• 1 lb penne
• 3 oz pancetta or bacon, chopped and fried
• 2 cloves garlic
• 1 sprig rosemary or thyme
• salt * pepper

1. Saute onion, celery, bay leaves in olive oil for 5 min over medium heat in a large pot
2. Rinse lentils. Add with tomatoe paste. Cook for 3 min, stirring
3. Add broth and cook until lentils are soft (45 min)
4. Add pasta, pancetta, garlic, rosemary and salt and popper to taste
5. Cook until pasta is done (10 min)

Mushroom-Barley Casserole

• ½ lb Mushrooms, chopped
• 1 lg Onion, chopped
• 1 c Pot Barley
• ¼ c Butter
• ½ t Salt
• ⅛ t Pepper
• 4 c Chicken stock

1. Saute mushrooms, onion and barley in melted butter.
2. Mix with remaining ingredients in a casserole dish.
3. Cover and bake for 1 ½ h at 350 F

OPTIONS

• Add chopped celery - saute with mushrooms

• Add diced bacon - fry and add 45 min into cooking

• African Sweet Potato and Peanut Stew

• 1 T oil
• 1 small onion diced (to yield 1 1/2 cups )
• 2 cloves garlic minced (about 1 tablespoon)
• 1 medium sweet potato chopped into 1/4 inch cubes (to yield 2 cups)
• 2 cups broth (veg or chicken)
• OPTION: sub some coconut milk for some broth
• 14 oz/500 ml can diced tomatoes
• ¼ cup peanut butter
• 2 t chili powder (regular or chipotle)
• 1 t salt
• 14 oz/500 ml can chickpeas drained and rinsed
• 2 cups tuscan kale destemmed and chopped

1. Heat the oil in a pot over medium heat. Add the onion and saute about 5 minutes, until translucent and just starting to brown in spots.
2. Add the garlic and saute until fragrant, about 1 minute.
3. Add the sweet potato, broth, tomatoes & their juices, peanut butter, chili powder, and salt. Stir well to ensure the peanut butter is thoroughly mixed in.
4. Simmer uncovered, for about 15-20 minutes, or until the sweet potatoes are tender.
5. Add chickpeas and kale. Stir and heat until kale has wilted.