Lentil Stew With Lemon and Lavender
Summer has finally come and our plants are slowly coming around. The lavender and mint are in full bloom and the aroma in the garden is amazing. This Lentil stew features the fresh and refreshing tastes of summer with mint and lavender direct from the garden with freshly squeezed lemon juice and white wine to satisfy the taste buds.
To be honest I am not really familiar with cooking tempeh. It’s a bit strange I think with a nutty flavor and a odd texture. So I sliced up my tempeh about 1/8 inch thick and then cut in half to make 2 1/2 inch long strips and then I sauteed them in a hot skillet with 2 tbsp of olive oil. I lowered the temperature almost immediately to med-low and they seemed to brown up fairly fast. I then removed them to a dish and let them sit while I prepared the lentils.
I added 1 chopped onion to the skillet and let it saute for about 2 minutes until soft. After draining and rinsing the canned brown lentils I added them to the skillet and cooked them a bit with the onion. About 5 minutes. Then added 1 cup of white wine. I just used a cheap wine, nothing fancy. I let this simmer a bit until the wine was mostly evaporated. Make sure to keep stirring. Then I added the vegetable broth and covered the skillet, letting it simmer for 45 minutes on medium-low heat, stirring occasionally. If necessary add more broth or water.
Meanwhile I roll the lemons around on the counter to soften them up. Then I cut one side and squeeze the lemon juice into a bowl. I strain out and seeds and chunky pulp. My three lemons equate to about 1/4 cup of lemon juice.
Once the lentils are soft, about 45 minutes, I add the chopped mint leaves, lavender, lemon juice and tempeh. Cook for an additional five minutes while stirring to heat up the tempeh and then serve the Lentil stew hot with a side of chickpea curry or spicy carrot soup.
- 1 package Tempeh thinly sliced
- 2 tbsp Olive Oil
- 1 Small onion chopped
- 1 can (540 ml) Brown Lentils
- 1 c White Wine (something cheap will work well)
- 2 1/2 c Vegetable broth
- 2 Tbsp Lavender
- 1/4 c fresh mint, chopped
- 3 Lemons
- Salt and pepper to taste
- Slice Tempeh approximately 1/8 " thick. Add oil to medium sized skillet and on medium-high heat, brown on both sides. Remove and set aside.
- Add onions and cook until soft. Rinse and drain lentils, then add to skillet and continue to cook for about 2 minutes. Add white wine to lentils and let simmer while stirring until almost evaporated. Add Vegetable broth and let simmer partially covered for 35 - 45 minutes being careful not to let all the liquid to evaporate. (add extra water or broth if necessary)
- Meanwhile juice 3 lemons and strain out seeds. Once Lentils are very soft add lavender flowers, mint. and lemon juices. Add tempeh to the skillet and stir until everything is heated and coated.
- Serve hot