With Easter gone (or any big food holiday for that matter), there’s always the question of what to do with the leftovers. One great recipe I do every year is Lentil Stew using a piece of the lamb bone.
- 1 lamb bone with some meat still remaining
- 1 Small onion
- bay leaf (fresh or dried is fine)
- 2 16 oz. bags brown lentils (you're supposed to sift through them - I never do, but do as I say not as I do)
- 4 Small carrots (chopped)
- salt and pepper to taste
|In a large pot, place your lamb bone, onion and bay leaf. Cover with cold water and simmer for at least two hours. On this round of stew I think I did four. It makes a difference.|
|Remove the onion, bones and the meat (you can add the meat back later if you like - I gave it to the dogs - happy pups). Add one bag of the lentils, a bit of salt and the carrot. Simmer until they're virtually broken down to a pulp.|
|Add the next bag of lentils and cook until they're tender, but not falling apart. Remove from the flame and adjust the seasonings. Serve with crusty bread and a salad.|
I’m a big fan of lentils. I use them all year for loads of different recipes. I like the little brown ones in this dish because they break down beautifully and add great texture to the stock. I also make a vegetarian version of this stew by sautéing onions long and slow – almost to the point that they melt, then adding the lentils with a large onion studded with a few cloves. It’s hearty and still has some depth.
This is from one of my bay trees. They’re super simple to grow and once you have them on hand constantly, and fresh for that matter, you’ll wonder why you didn’t have one in a pot before.
I hardly ever peel my carrots. Just rinse and take the ends off.
So what do you do with your holiday leftovers? Share! I still have things floating around that need to be used up.
Thanks for reading EG!