Classic Lentil Stew

This is a classic recipe for a hearty lentil stew. It’s thick enough to eat with a fork. Definitely comfort food for fall nights.

Ingredients
1 lb. stew meat (grass fed if you can get it) cut into 1/2 inch cubes
1 cup chopped organic celery
1 1/2 cup chopped sweet yellow union
1 cup chopped organic carrots
3 cloves sliced garlic
2 tbsp olive oil
1 qt organic vegetable stock
1 1/2 cups water
1/2 cup of red wine
1 1/4 cup lentils
1 cup white or brown rice
1 tsp salt
1 tsp fresh ground pepper
dash of cayenne

Directions:
In medium size stock pot or dutch oven, heat 1 tbsp olive oil over medium heat, add stew meat. Lightly season with salt and pepper. Brown meat on all sides… about 5 minutes, then remove from pan. Heat the remaining 1 tbsp of olive oil, combine celery, onion, carrots and garlic. Saute for about 5 minutes or until onions and celery become clear. Add stew meat back into pan.

Add stock,water & wine and bring to boil. Add lentils, reduce heat and simmer for 25 minutes. Add rice and continue simmering for another 20 minutes. Season with salt, pepper and cayenne. Simmer 5 more minutes, remove from heat and let stand five minutes.

Serve with a good crusty bread. For a twist, try with a dollop of plain organic yogurt and cilantro on top.