Friday, December 7, 2012

Cold Outside

Well warm up with some stew/soup!

I revisited a recipe that I made at the beginning of the year: More Soup!! Only this time I made a lot of it and used parsnips instead of carrots. I didn't really care for the carrots in the stew last time around. The only other thing I did different was add allspice to the mix.

I found the parsnips really made the stew great. I remade this recipe because I had a ton of sweet potatoes from Thanksgiving. I was going to make a sweet potato apple bake thing (I think I did mention it in the last post, if not, I am now) that my great aunt made last year. I never had the time to do it, so the potatoes were just sitting there. I didn't want to waste them, so I decided to remake this stew. I still had the red lentils in the freezer and didn't want to waste them either. Ok so it may not be the best looking color of food, but its good. Especially if you like curry spiced things, the spices are all found in a curry spice blend.

I ate the stew on top of kale.

Sweet Tato, Parsnip, Apple and Red Lentil Stew

1 tablespoon olive oil
1 small onion, diced
1 medium sweet potato, cubed (I left the skin on this time)
1 apple, cored and cubed (I left the skin on this time too, and used granny smith)
1 cup parsnips, peeled and cubed
1 cup red lentils, rinsed and picked through
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
2 cups vegetable broth

Saute the onion in the oil in a big soup pot.

Add in the parsips and sweet potatoes.

Add in the apples and spices.

Add in the lentils.

Now add the broth and let it simmer for 1 hour.

I had to change pots a couple of times while making this recipe because I under estimated how much I was actually making. It was funny. But it all worked out in the end.

I have a lot of it, anyone want some?

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