April 2nd, 2014
Lindsey Johnson is a writer, food photographer and stylist. On her blog, Cafe Johnsonia, she posts healthy gluten-free and plant-based recipes. Lindsey created this amazing spring recipe using Pacific Simply Stock. Enjoy!
Over the last several years, I've completely changed the way I cook and eat. Those changes included swapping out meat and poultry for other sources of protein. One of my family's very favorite foods is lentils. We cook them into soups and stews, and braise them like in this recipe. Braising involves cooking food with a little bit of liquid for a long period of time on low heat. Lentils are perfect for braising. I wanted to add in some spring veggies to make it more hearty. Granted it's not the prettiest dish out there, but it certainly is delicious!
I chose fennel, which is one of my favorite vegetables. It has a nice, light licorice flavor that goes very well with the carrots and lentils. I chose French green lentils (du Puy) because they hold their shape better and don't go mushy. Any lentil would work here. Using Simply Stock adds a lot of flavor when braising. I also used a little bit of white wine, but extra stock could be used in its place.
I like to serve it with a little fresh parsley on top as a main dish. It is naturally gluten-free and vegan. It can also be served on top of brown rice or with a nice slice of crusty artisan bread. It's a warm, comforting dish that is perfect for those spring days that are still a little bit chilly.
Braised Vegetables and Lentils
The long, slow braising time brings out the natural sweetness in the vegetables. Using vegetable stock adds a depth of flavor. Eat as a vegetarian main dish, or as a side dish to accompany roasted meats and poultry.
Yield: 4-6 main dish servings
Braising involves cooking food with a little bit of liquid for a long period of time on low heat.- Lindsey Johnson