Chiara's Vegetarian Lentil Stew

I just returned from San Francisco where my daughter-in-law Chiara served this stew at their Boxing Day Party. It has been a favorite at our store for some time and I thought my readers might like the recipe for the New Year. This makes a wonderful meatless Monday entree or a great meal on a snowy day like today.

Start with the ingredients below—do some dicing, mincing, and chopping and enjoy! The original recipe [from Post Punk Kitchen] calls for 2 teaspoons of cumin, but I prefer the garam masala instead. The choice is yours. (Note: I start with a bag of lentils when I prepare this for the store, so don't faint at the bowls of vegetables in the photos. They are just there to give you an idea of size of dice not the amounts you will need.)

• 1 Cup brown lentils
• 1 large onion, diced small
• 2 whole carrots, peeled and diced small
• 4 cloves garlic, minced
• ¼ Cup canola oil
• 10 whole plum tomatoes, seeded and chopped
• 6 ounces tomato paste
• 1 Cup vegetable stock
• 1 Cup peas, frozen
• 1 Tbsp. garam masala
• 2 tsp. Hungarian paprika
• ½ tsp. thyme, dried
• ¼ tsp. cardamon
• ¼ tsp. corinader
• ⅛ tsp. allspice
• ⅛ tsp. cloves
• ⅛ tsp. cinnamon
• ⅛ tsp. cayenne pepper
• ½ tsp. salt, or to taste

1. Boil lentils for 45 minutes covered in 3 cups of water, until tender. While lentils are simmering, prep all the vegetables and spices.
2. Drain any excess liquid from lentils and set aside.
3. In a large pot, over medium heat, sauté the onions and carrots in canola oil for 10 minutes. 
4. Add garlic, ginger, and spice blend. Sauté another 5 minutes.
5. Add chopped tomatoes and cook 5 minutes more. Add tomato paste and vegetable stock. Simmer until bubbling. Add cooked lentils and peas and simmer 10 minutes.
6. Serve as is over brown rice or polenta. A great meatless meal!

Seeded tomatoes ready to dice.

Vegetables diced and ready to go. Spices measured and ready to add to the vegetables.

And now for a glimpse at the finished stew. Can you guess what I'll be having for dinner tonight? Hope you enjoy!

Easter Bread and Papoose Rolls

Easter isn't complete without a beautiful loaf of Easter Bread. Our recipe is easily adapted to also make Easter Egg Papoose
( individual rolls for your guests) .

A few suggestions to help you make your bread. Begin by dying your UNCOOKED eggs and letting them dry completely-they will cook as the bread bakes. (You can also make either recipe without dying the eggs.)

If you are making the Easter Bread, start by braiding from the center up and then down- you will end up with a more even braid. You can  bake the breads on either a greased baking sheet or one lined with parchment. 

This recipe yields one round loaf or 6 individual papoose.

View fullsize

View fullsize

View fullsize

½ cups all-purpose flour, divided
¼ cup white sugar
 1 teaspoon salt
 1 (0.25 ounce) package active dry yeast
 ⅔ cup milk
 2 tablespoons butter
 2 eggs
 5 whole eggs, dyed if desired
 2 tablespoons butter, melted

Directions

In a large bowl of a stand mixer, fitted with a dough hook, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a small microwave safe container; heat until milk is warm and butter is softened but not melted- 45-60 seconds.

Gradually add the milk and butter to the flour mixture; beating on low speed. Add two eggs and ½ cup flour; beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has pulled together, beat at medium high for 5 minutes.If you don't have a stand mixer, combine as above and turn it out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough .

For an Easter Bread, divide the dough into three rounds. Cover and let the rounds rest 10 minutes. Roll each round into a long roll about 36 inches long and 1 ½ inches thick. Using the three long pieces of dough, form a loose braid. Place on a baking sheet and shape into a ring  leaving spaces for the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs between the braids of dough. Cover loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45 minutes. Brush risen loaf with egg wash.
Preheat oven to 350°F.

Bake in preheated oven for 45 to 50 minutes, or until golden.

For 6 Papoose loaves-divide the risen dough into 6 equal pieces. Let rest 10 minutes. Roll  each piece into 12" ropes. Place a rope on the prepared pan and form into a U shape placing the egg in the curve. Twist the remaining dough around the egg to secure. Repeat with remaining five ropes. Cover the papoose with a damp cloth and let rise 20-25 minutes.

Preheat oven to 350°F. Brush papoose with egg wash and bake 20-25 minutes until golden and done. 

View fullsize

View fullsize