Seitan and Lentil Stew
(seitan, lentils, carrots, onion, garlic, veg stock, tamari, herbes de provence)
Time again for comfort food on a cold, snowy January evening... The lentils are pressure cooked with veg stock and half of an onion studded with two cloves (a classic trick) -- you can toss the onion after it finished cooking -- it barely holds together most times, having given all of its essence to the lentils.
The seitan and the rest of the onion, garlic and carrots are pan-fried separately with a little salt, pepper, tamari and herbes de provence for seasoning. Then they're all tossed together for a few minutes and topped with blanched haricot verts (about 4-5 minutes in salted water).