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

Adapted from Appetite for Reduction

Ingredients:

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

Directions:

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.