Monday, January 16, 2012

Appetite for Soup

It’s soup season! Tonight is supposed to be the coldest here so far this season, so it was a great time to bust out this wonderful stew. This stew from Appetite for Reduction is amazingly hearty and creamy while still remaining healthy and low-fat. The secret? Split peas (or in my case red lentils) that melt into the stew, giving it body and substance. This is everything you want from a pot pie, except without the fatty crust (not that I don’t like fatty crusts). This makes it perfect for January, when like many people, I am trying to get rid of that little bit of extra holiday chub. I served this with a side salad of escarole, pistachios, and dried cranberries.

Veggie Potpie Stew
1 tsp canola oil
2 medium leeks, sliced
½ pound crimini mushrooms, sliced
4 cloves garlic, minced
1 ½ tsp dried sage
1 ½ tsp dried thyme
½ tsp salt
½ cup red lentils
3 ½ cups vegetable broth
1 ½ pounds Yukon gold potatoes, diced
½ pound carrots, sliced
¾ cup water
¼ cup all-purpose flour
1 cup frozen peas
Salt and pepper, to taste
Heat oil in a soup pot. Add leeks and sauté for 5 minutes. Add mushrooms, garlic, sage, thyme, and salt and sauté for another 5 minutes. Add lentils and broth and bring to a boil. Lower heat to medium and simmer, covered, for 5 minutes. Add potatoes and carrots and return to a boil. Simmer, covered, on medium heat for 30 minutes, or until potatoes and lentils are tender.
Mix water and flour in a small bowl and add to pot along with the peas. Simmer, uncovered for about 10 minutes. The stew should thicken quite a bit. Salt and pepper to taste before serving.


  1. This looks incredibly good and I love that it doesn't require a blender.
    Thanks for the inspiration, as I own Appetite for Reduction but haven't yet cooked anything from it. This might have to be on the menu this week, as it's supposed to snow soon in Paris.

  2. Hi Emily,
    Hope you give a try. There are a lot of great recipes in there!