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Lentils and Spiced Oil – A Rich Stew
by Jen Hirt, from the December 2003 newsletter
When I told my family in Ohio that I was moving to Idaho, the potato jokes started and have yet to cease, despite the fact that I rant about the Palouse being the lentil capital of the world. What the hell is a lentil, they say. They, of course, do not know what they are missing. If only they could see the giant pot of lentils at the Lentil Fest. Then, at least, they could make some new jokes. (I’m steeling myself for the holiday visit, for yet another round of ‘tater innuendos.)
Everything I’ve ever made with lentils has resulted in a rich, deep taste that is highly satisfying. A bowl of stew is rarely filling, but this stew, from The Occasional Vegetarian by Karen Lee, is all one needs for a meal. The addition of spiced oil is the secret ingredient – it’s essential and tasty. Served with a slice of fresh bread and maybe a few bits of favorite cheese, this stew makes a fantastic winter meal. It keeps in the refrigerator for about three days. Lee, author of the recipe, claims that this stew is “a staple in my life. I eat it several times a month and never grow tired of it.” I agree.
I looked up the history of the word lentil, hoping for something interesting, and since the Oxford English Dictionary never fails me, I have this to share: Ever think about those lenses in your glasses? Why are they called lenses? The word lens is derived from the word lentil because most standard lenses were at one time shaped like lentils. So there you have it.
Lentil and potato stew with spiced oil
Serves 6 as a main dish
Stew:
6 cups water
1 ½ cup lentils
1 red bell pepper, chopped
2 medium potatoes, cubed
2 medium carrots, chopped
1 large onion, diced
2 celery stalks, chopped
¼ cup soy sauce
½ tsp black pepperSpiced oil:
2 tbsp. olive oil
1 tsp. ground ginger
1 tsp. turmeric
1 tsp. cumin
The method for this stew is simple. Put all the stew ingredients in a large pot. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes. About all you have to think about is how to chop the vegetables. I prefer smaller pieces of pepper, carrot, and celery, since size matters when it comes to transport-by-spoon. But big hunks of potato provide a nice contrast to the tiny lentils.
To make the spiced oil, heat the olive oil over low heat. Remove from the heat and add the spices. Stir well. Set aside until the stew is done.
When all the vegetables and lentils are soft, add the spiced oil. Stir well and serve hot with hunks of fresh bread.
Jen Hirt is an MFA student in creative writing at the University of Idaho. She's working on a collection of essays about greenhouses.
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