A Fall Giambotta with Lentils
Fall Giambotta with Lentils
• 1/2 C olive oil
• 2 sweet onion, chopped
• 4 large carrots, chopped
• 4 leek, white and pale green parts only, chopped
• 4 stalk celery, chopped
• 8 cloves garlic, chopped fine
• 4 pounds young turnips cut into 1-inch chunks
• 3 pound green lentils
• 3 bay leaf
• 6 thyme branches
• 3 tablespoon chopped marjoram
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 4 L vegetable stock
• 3 15-ounce can plum tomatoes and their juice, crushed
• Sea salt and freshly ground pepper
Warm olive oil in a heavy-bottomed soup pot over medium heat. Add onions, carrots, leek, celery, and garlic, and cook 7 minutes, stirring occasionally, until onion is translucent.
Add turnips, lentils, bay leaf, thyme, marjoram, cumin and coriander. Stir well to coat vegetables with spices. Add stock, tomatoes, and two ample pinches of salt. Bring to a boil, cover, reduce heat, and cook 20 minutes, stirring occasionally.
If the stew becomes too thick, add water, and cook until lentils and vegetables are tender, about 35 minutes total. Adjust seasoning. Allow the stew to sit for 15 minutes before serving.