Results tagged “slow cooked” from Mostly Eating
This lentil and chestnut stew is a traditional dish in Italy and the epitome of the Mediterranean diet in Winter. The main ingredients here are lentils and many different vegetables, with porcini mushrooms for a depth and chestnuts for a hint caramel sweetness. I use pretty lenticche umbre (you can see their gorgeous colours in the photograph) but any lentil that holds its shape will do such as green or puy lentils.
The finished dish keeps well in the fridge or freezer and is wonderfully versatile; I cook up a really big batch of this ready to serve in a variety of ways.
Serving suggestions
The finished dish keeps well in the fridge or freezer and is wonderfully versatile; I cook up a really big batch of this ready to serve in a variety of ways.
Serving suggestions
- Serve with a simple bruschetta; sliced bread rubbed with garlic, lightly toasted and topped with a drizzle of olive oil.
- For additional luxury, top your bruschetta with cheese and grill until melting (the strong flavour of stilton works well).
- Mix a helping of the stew with additional hot water, vegetable stock and / or canned tomatoes to make a rustic soup. Stir in a swirl of balsamic vinegar before eating.
- Cook a batch of pasta in boiling water (chestnut flour pasta is lovely if you can find it). While the pasta cooks, scoop out a little of the cooking water with a mug. Drain the pasta and return it to the hot pan, tossing it with a little olive oil, a small handful of grated parmesan and a slosh of the retained cooking water. Top a serving of the glossy, coated pasta with a ladle of the stew and a sprinkling of parsley.
- Scoop a ladleful of stew over a fluffy baked potato.
- Eat it on its own with a grating of cheese on top.
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