Thursday, August 09, 2007

Lentil and Seitan Stew, Braised Carrots, Steamed Artichoke

Dinner 8/9

Lentil and Seitan Stew
(recipe below)

Braised Carrots

Steamed Artichoke

Lentil and Seitan Stew
(serves 4)

olive oil
1 onion (divided use)
2 cloves
1 cup of French lentils
2 tsp. herbes de provence
2 cups Vegetable Stock
salt and pepper

8 oz of seitan, cubed
1 tbs. garlic
2 tbs. sun-dried tomatoes, finely diced
1 cup red wine

Add the olive oil to the pressure cooker over med-high heat. Peel and cut the onion in half. Stud two cloves into one half of the onion and saute in the pressure cooker until the onion starts to show some color (about 3-5 minutes).

Add 1 cup of rinsed and sorted lentils to the pressure cooker along with the veg stock -- it should cover the lentils by an 1/2" or so. Add the lid, and cook for 16-18 minutes on the first ring (on the Kuhn-Rikon brand) or the equivalent of 7 psi.

After cooling, season the lentils with salt, pepper and herbes de provence. If they're a little soupy, that's all right.

While the lentils are cooking...

In a large saute pan or wok, saute the other half of the onion, sliced thinly for 4-5 minutes until translucent. Add the garlic, sun-dried tomatoes, salt and pepper and cook for 1 more minute. Remove from pan and set aside.

Add 1 tbs. of olive oil to the saute pan or wok on med-high heat and cook the seitan until well browned on all sides, about 7-9 minutes.

Add the lentils and onion mixture to the seitan. Add one cup of red wine and stir to incorporate. Bring to a boil, add the lid and simmer for an additional 10 minutes.

Check for seasoning and serve over pasta or rice.

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