Julia Child inspired lentil-kidney bourguignon

Neither of us have ever eaten boeuf bourguignon, but it sounds cozy and we love stew and Julie & Julia, and so on.  The Cinnamon Quill came up with an amazing adaptation for boeuf bourguignon, sans boeuf, which I was about to make until I realized how many steps were involved, and now many ingredients I didn’t have (dates, pearl onions, lots of wine). In true Beans, Figs and Katz fashion, I put this LARGE stew together.

1/2 TBL Earth balance

1/2 TBL olive oil

2 onions, sliced thinly

3 carrots, sliced

5 garlic cloves, minced

2 sweet potatoes, chopped into bite sized piececs

2 bay leaves

1 TBL tomato paste

1/2 TBL molasses

1 TBL balsamic vinegar

1 tsp turbinado sugar

2 bouillion cubes

1/2 tsp thyme

1/2 tsp rosemary

2 tsp paprika

1 tsp parsley

2 cups red wine (that’s all I had in a leftover container in the fridge. You could add more)

1/2 cup walnuts, chopped

1.5 cups lentils

1 15oz. can kidney beans (with liquid)

1 TBL tamari

water to cover

salt and pepper to taste

Mushroom Sauce–to be added later

1 pound mushrooms, sliced

another 1 TBL tamari

additional 3 garlic cloves, minced or garlic powder

1 cup water

Yes, this is a ridiculous number of ingredients. In a stock pot, heat olive oil and Earth Balance, then saute oninions, garlic, and carrots on medium heat until the onions turn slightly mushy, about 15-20 minutes. Stir occasionally, and work on your other prep in the mean time. Add the remaining ingredients, except the mushroom sauce. Add water to cover and bring to a boil. Cover and reduce heat to simmer. Stir occasionally and cook 20 minutes. (Add a little more water if needed.)

Meanwhile, in a small pot, saute mushrooms in a small amount of Earth Balance until they release their juices, about 5-7 minutes. Add tamari and garlic. Cook another 5 minutes or so. Add water to cover (approximately 1 cup), bring to a boil, then reduce to simmer for another 5 minutes.

Pour the mushroom sauce into the large pot and stir. Bring to a boil and then cover to simmer again, about 10 minutes.

Pour stew into a dutch oven (or two smaller baking dishes with covers), and bake at 325 for an hour or so. Add more wine or broth if needed.


French Inspired Channa Dal Soup

Inspired by Sonya’s French Lentil Soup.

3 tbl olive oil
1 large onion, diced
2 cups chard stems, chopped
1/2 red bell pepper, chopped
1 carrot, chopped
4 cloves garlic
2 bay leaves
2-3 tbs tomato paste
1.5 cups red wine
16 oz dried split chickpeas
6 cups vegetable broth
1 tsp thyme
1 tbs oregano
1 tbs German mustard
salt and pepper

In a large pot, heat oil and saute onions, chard and carrot. Add in bay leaves and garlic, cooking until the garlic is fragrant. Stir in the tomato paste and wine and reduce the liquid by 3/4.

Add in chickpeas and enough broth to cover with a few inches of liquid. You may need to add extra water. Simmer with a cracked lid for about 40 minutes, or until the chickpeas are soft. Uncover for the last few minutes, or until the soup is the desired thickness. Add in a large spoonful of mustard, stir and serve immediately.

Serve with delicious salad:
Swiss chard (red and green)
Red bell pepper
Carrots grated
White cheddar, grated
Red wine vinegar
Dash of salt and pepper