And just as fast as it started it's almost over. It's been fifteen days since we landed in Europe and so far it's been great! It's my first time in Germany and The Czech Republic so there's lots to see, tons to learn, and plenty to take in. Travelling is one of my many passions. The moment the plane's wheels touch the ground or the last turn on the road before we arrive at our destination is exhilarating. When visiting new places, I enjoy exploring all they have to offer, from the classic touristy sights to the calm residential neighborhoods. To me it's not all about the architecture, the pictures I can get or checking items off a to do list. Visting a new place is also about observing, learning, and embracing an entirely different culture. Even within one country the arts, music, expressions, foods, etc. change from town to town and I'm passionate about understanding not only how they work but how they got to be the way they are. So yea, I love travelling, love new foods, new languages, new places, I get a thrill out of it. However, I'm also a home cooked meal lover and if I don't find a quaint little place that can satisfy my desire for a hearty and nutritious meal when it's time to eat I start day dreaming about things I'd like to cook when I get back. Don't get me wrong, we've had great food since we've arrived, but in the end it's still like eating out every meal of the day, every day of the week! And as those who know me very well know, I get tired of eating out dinner more than 2 nights in a row. Anyway, as much as I'm loving Germany and The Czech Republic, their cultures, and their interesting culinary culture, I'm looking forward to making a delicious pot of Lentil Stew & Polenta when we get home. Here is the recipe:
*Note this recipe serves 6*
Ingredients:
Stew ⇒1 1/2 cup brown lentils, picked over and rinsed • 2 onions, sliced • 1 large green bell pepper, diced • 2 cloves garlic, sliced (4 cloves for stronger taste) • 1 (28-ounce) can plum tomatoes with juice • 1 teaspoon dried oregano • 1/8 teaspoon crushed red chile flakes • 1/2 teaspoon fine sea salt • 1 1/2 cup vegetable broth • 1 tablespoon balsamic vinegar
Polenta ⇒ 2 cups whole milk (can subsititute for lactose free, 2%, non dairy etc) • 2 cups water • 1 teaspone coarse kosher salt • 1 cup polenta (coarse cornmeal)
Method:
Stew
- Layer lentils, onions, bell pepper and garlic in the bottom of a 4- to 6-quart slow cooker.
- Halve the plum tomatoes and add them to the cooker along with all their juices.
- Sprinkle with oregano, chile flakes and salt.
- Pour in broth and vinegar
- Cover and cook on low until lentils are very tender, about 7 hours.
Polenta
- Bring milk, water, and salt to boil in a large saucepan over medium heat
- Gradually whisk in polenta
- Reduce heat to low and simmer until smooth and thick while cotinuing to stirr almost constantly (around 18 minutes)
I made this for the first time earlier this month and it was so easy and smelled so awesome that I dared inviting a friend over for dinner even though it was the first time I made it! I hope you all enjoy it :) and let me know how it goes.