I've been off work for almost 2 weeks now, and dammit it feels good...
Earlier this week I made a bomb-ass stew that filled me up and left me feeling satisfied. What more could you want on a Monday night? Football you say... Yup that was on too. I got this recipe from "Veganomicon: The Ultimate Vegan Cookbook" by Isa Chandra Moskowitz and Terry Hope Romero. Funny thing is... I purchase this book about two years ago whilst on my quest to becoming a well rounded, single, independent woman, and I hadn't pick it up since. Hmmm I wonder what that says about me?
Anyway, on to the "Cholent" stew:
2 tbsp olive oil
1 large onion chopped
3 cloves of garlic
1/2 teaspoon tarragon ( I got mine at Yes! Organic $2 per OZ)
1 teaspoon Caraway seeds (Yes! Organic again 3.99)
1 teaspoon of salt
Several pinches of freshly ground black pepper
1/2 cup of red wine, water or veggie broth ( I used mushroom broth)
2 bay leaves
1/2 cup of french lentils ( I used regular lentils)
1 cup peeled sliced carrots ( about 1/2 inch thick)
4 medium sized potatoes peeled and cut into 3/4 inch chunks
1 (15 ounce) can of tomato sauce
3 cups of water
1 cup TVP chunks ( I used the chick'n cutlet kind, but the stre really doesn't need it)
1 cup of frozen Lima or green peas ( I used the greed peas,I don't mess with the limas)
1 (15 ounce) Can of kidney beans, drained and rinsed
Preheat a large soup pot over medium heat. Saute the onions in the oil until translucent, 5 to 7 minutes. Add the garlic, Tarragon, caraway seeds, salt and pepper. Saute until the garlic is fragrant, about a minute more.
Deglaze the pot ( pour the liquid over the herbs and spices) with the red wine or whatever you chose. Add the bay leaves, lentil, carrots, potatoes, tomato sauce, water, and TVP chunks. Mix together. Cover and simmer for about 30 minutes, until the potatoes and carrots are tender.
Add the lima (or green peas) and kidney and cook until heated through.
Then ... Eat up. The soup is really good and even better the next day.
