LENTIL STEW

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INGREDIENTS

3-4 tbsp extra-virgin olive oil

1 whole onion finally chopped

4 stocks celery finely chopped 

3 large carrots finally chopped

3 med zucchinis finally chopped

6 garlic cloves sliced

2 cups organic crimson lentils, washed

4 small russet potatoes peeled and finely chopped

5-6 large leaves of fresh basil 

~ 1 tsp dried basil

~ 1 tsp sea salt (taste as you go, and adjust)

~ 1 tsp coarse pepper 

1- 14 ounce can of San Marzano whole plum tomatoes (or any other Italian-made canned tomatoes because they’re the best!)

~ 2 qts filtered water (or veg/chicken broth)

Fresh Parmesan for grating over each serving

METHOD

Prep all your veggies (keep peeled potatoes in water so they don’t brown). Heat olive oil in heavy soup pot over medium-hi heat. Add prepared onions, carrots, celery and sauté while stirring occasionally for about 5 minutes or until they soften. Add s&p, stir and taste. Then add garlic, fresh basil, dried basil, and potatoes. Stir and sauté for about 3 minutes. Add the canned tomatoes (scrunch them up and squish with your hands in a bowl before adding), rinse the can with filtered water and add that as well as the remaining 2 qts water or broth. Stir well, taste the broth after a few minutes and add s&p to taste. Bring to a boil, then simmer on low with the lid on for about 20 to 30 minutes, stirring occasionally. Once the lentils are tender, serve in individual bowls and top with fresh basil (or other topping of your choice), freshly-grated Parmesan (or not for Vegan). Serve also with slices of toasted/grilled fresh garlic-rubbed baguette.

TOMATO BASIL SAUCE (With or without ground turkey)

• 1 lb organic ground turkey (omit if you want vegan)
• 3 med tomatoes, chopped
• 28-oz can crushed tomatoes
• 1 large onion, chopped
• handful of a mix sliced and pitted olives
• 5 large garlic cloves, sliced
• splash of white wine
• EVOO
• salt and pepper to taste
• 3 bay leaves
• large handful of whole fresh basil, stems included
• grated fresh Parmesan to top (omit if you want vegan)
• lightly toasted sliced baguette

If using, saute the ground turkey in a large frying pan with about 2-3 tbsp extra virgin olive oil. Once the turkey is browned, turn up the heat and add a splash of white wine. Cook off the alcohol, stirring constantly. Add the fresh and canned tomatoes, onion, garlic, olives, bay leaves and fresh basil. Stir well, cover and cook on low for about 15 minutes. Season with salt and pepper to taste. Cover again and simmer for another 20-25 minutes, stirring occasionally. Taste for seasonings and adjust accordingly. Serve with pasta of choice or over grilled sliced baguettes, and top with freshly-grated Parmesan. *If serving with pasta, cook the pasta el dente. Add about a cup of the pasta water to the sauce (more or less than a cup depending on how much pasta and sauce you use). Mix the pasta in with the sauce and cook for a few minutes to let the sauce flavor the pasta. Then serve, topping with Parmesan.