Smoky Lentil Stew

     

1 can (14.5 oz) beef or chicken bone broth + water (enough to rinse the can)

1 can (8 oz) of tomato sauce or juice

1 knob of butter 

1 large potato, with skin, cubed (I use sweet potatoes, either the orange or purple kind for best nutrition)

3 large carrots, scrubbed and unpeeled (slice into rounds like coins)

1/2 red onion, diced 

2 Anaheim chiles (aka: Hatch chiles), fresh, diced small (veins and seeds retained or removed to whatever degree you can handle!)

3 cups cooked green lentils (I keep the water these have left once they are soft)

3 cloves garlic, minced

1 kielbasa sausage (smoked), cut in small cubes

1/2 Cup kale stems (fresh, washed well, diced fairly small—you can use kale leaves if you prefer, but the stems add just the right amount of texture to the stew)

1 tsp fennel seed

1/2 tsp anise seed

1/4 tsp onion powder 

Sprinkle of smoked paprika (a little goes a long way!)

Dash of red wine or apple cider vinegar (or white wine)

Makes: 6 servings (1-1/4 Cups each, approx 225 Calories)

While your lentils are very gently simmering in water, throw a knob of butter (I like lots of butter, just use your best judgement) into a cast iron skillet. Once melted, add your fennel and anise seeds, cook approx 1 min and add onions, potato cubes, carrot coins, and diced chiles. Coat everything in butter and cover with a lid to cook for about 3-5 mins (be sure to stir often so as not to burn the onions). Add garlic and turn off the heat.

Add these veggies to the cooked lentils once they (the lentils) are tender. Add broth, tomato sauce/juice, and any water to rinse the cans. Add onion powder and a dash or two of smoked paprika. Add cubed sausage. Simmer for 15-20 minutes on very low heat. Throw in your diced kale stems and simmer for 5 more minutes. After you remove stew from the heat, add a splash (~1 Tbs) of red wine vinegar or apple cider vinegar (or white wine, if you prefer). A squeeze of fresh lemon in each bowl would also be yummy!