Creamy Lentil Stew

Creamy Lentil Stew

Creamy Lentil Stew Blog HeaderYou might be thinking, it’s April, it’s not “stew season” it’s starting to get warm! I want to see fun fresh veggies and salads and grilled foods.

And to that I would say hold your horses. I hear ya, I reeealllly do but the fact of the matter is that I woke up to snow this morning.

SNOWWWWWWWW. Onemoretimefordramaticeffect. S.N.O.W.

So yes, while I have me eyes on some delicious spring and summer inspired dishes like this and this; please excuse me while I curl up into a ball, shed a tear, and eat this comforting and oh so delicious stew

I’m ready for spring. I really actually appreciate each season and love what each one offers but I start to get antsy in April when it’s 70° one day and snowy the next. In the words of the Backstreet Boys, quit playing games with my heart. 💔

But on the bright side, because there’s ALWAYS a bright side, the colder & cozier temps allow me to share this seriously good stew with you.

It’s a breeze to whip up, makes a LOT (who doesn’t love leftovers?), it’s great for you, and most importantly tastes GREAT too!Creamy Lentil Stew 4Creamy Lentil Stew 6Creamy Lentil Stew RecipeCreamy Lentil Stew 3Creamy Lentil Stew 8Creamy Lentil Stew 7Creamy Lentil Stew 5Creamy Lentil Stew 2Creamy Lentil Stew 1So there you have it- easy and delicious soup!

If you are lucky enough to live somewhere warm and sunny and you just can’t possibly think of soup……please get off my site! Kidding. I’m jealous. It’s a hard emotion to control.

Send some of that sunshine and warm temps over here!  If you are still subject to the winter blues like me, I promise this stew will make you feel better. 🙂 Enjoy!!

xoxo

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Creamy Lentil Stew Pinterest
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Mushroom Kale Masala {Vegan, Gluten & Dairy Free}

Mushroom Kale Masala

1My beloved readers! It’s been 2+ whole months since I have posted anything! So sad. The reason for my absence, for those of you who don’t know, I got married! June 27th! And then went on a honeymoon and before the wedding was very stressed and busy with wedding details. We I did most of the wedding planning and SO many DIY projects that it left very little time (or brain power 🙂 ) to post here.

But I’m back! 🙂
The wedding was all we hoped for and more. It was perfect. To us. So perfect. We loved it all. Check out a few pictures on our *amazing* photographers site. It’s just a little sneak peak our current struggle is deciding which pictures to print out of the 700+ beautiful options.
And the honeymoon– ahhhhhhhh don’t get me started on how amazing that was. We spent 12 days in Italy (half our time in Tuscany and half our time on the Amalfi Coast) and we literally had to drag ourselves to the airport when it was time to leave. We fell in love and are already planning our next trip back. (More to come on this later 🙂 )
BUT the first thing I have to share with you is this KILLER/BOMB DIGGITY recipe. Prepare to drool. Like go get a napkin.
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 This vegan, gluten, and dairy free recipe is one of those few clean eating meals I feel spoiled eating. How can something so healthy taste so good!? I actually made this a while ago and now looking at the pictures again and seeing how easy it is, I need to make it again soon!! I hope that you guys enjoy this as much as we did.
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So here it is:ALWAYSSUMMER (3)*NOTES*
You could add more almond or coconut milk to make this creamier.
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Thanks for checking out the blog! I’m so happy to be back and sharing with you!!
If you give this a try come back and tell me if you liked it! Hope you have a great weekend!!
xoxo
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Morel Mushroom Risotto

Morel Mushroom Risotto

EDIT of DSC_8358So maybe I’m just desperate for Spring to get here but I was craving morel mushrooms! Usually early spring is Morel Mushroom season in Wisconsin but they were pretty late popping up around here last year due to winter that lasted into April………………………………….but they eventually did arrive! Hopefully I won’t have to wait quite as long this year!

Usually if we have a season where we have a LOT of them, my family will dry them or dehydrate them put them in a jar and we can enjoy them all year long. It’s simple to use them once they are dried- you basically just cover them with boiling water for about 10 minutes and let them reconstitute. This recipe can use both fresh or dried morels. If you use the dried, you use some of the liquid used to reconstitute the mushrooms as liquid in the risotto and it’s to.die.for. Seriously, love it.

If you’ve never tried morels you should! They look a little funky but trust me, they’re delicious! Now I understand that if you don’t live where they may grow wild they can be pricey (like $30/pound) so I give you permission to use any mushrooms you want for this one 🙂 but if you can, try the morels!

Ingredients: 

  • 1 quart stock, chicken stock or vegetable stock
  • 2-3 cups water
  • 2 tablespoon butter
  • 1 cup minced shallot, leek or onion
  • 2 garlic cloves, minced
  • 2 cups risotto rice (Arborio Rice)
  • 1/2 pound fresh morels, or 1 ounce dried
  • Salt
  • 2 tablespoons chopped chives or parsley
  • 1/2 cup grated pecorino or parmesan cheese

 Instructions: 

FOR FRESH MORELS

  1. Pour the stock and 2 cups water into a pot and bring it to a gentle simmer.
  2. In another medium pot, heat the duck fat or butter over medium-high heat and saute the minced shallot or onion until it softens and turns translucent, about 3-4 minutes. Add the garlic cloves, the morels and the rice and mix well. Cook for 3-4 minutes, stirring often.
  3. When the liquid from the morels has evaporated, add 1/2 cup of hot stock to the rice and stir well. Sprinkle a little salt over everything. The key to making a great risotto is to constantly stir, or at least stir every minute or so. As each 1/2 cup of stock is absorbed, add another, then another until the rice is cooked through, but still firm.
  4. When you reach that point, add the grated cheese and a little more stock. Stir to incorporate the cheese into the risotto. Add the chopped chives and serve at once.

FOR DRIED MORELS

  1. Start by setting the morels in a bowl. Pour 2 cups of boiling water over the morels and cover the bowl. Let the mushrooms steep for 30 minutes to 2 hours. Remove the mushrooms, squeeze them dry with your hands over the bowl, catching the juices. Chop the morels and set aside. Strain the soaking water through a paper towel set in a colander; you will be cooking with this soaking water, and you want it free of debris.
  2. Now follow the directions as above, but instead of 2 cups of water, use the 2 cups of the mushroom soaking water.

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TA DA! First of all, I loveeeeee risotto. So creamy and delicious and rich and did I say delicious already? Ahhhhhh. Now I’ve seen “cheaters” risotto out there where you don’t stir so much and you don’t add the liquid bit by bit, but personally I think the labor of love is soooooooo worth it, so I’ve never tried those. If this is your 1st time making a risotto, you’re probably going to think at some point…”um what? no way is all this liquid going in here” but it does! And the result is amazing.

So there you have it and fantastic weekend meal to try! Let me know how yours turned out! I love hearing from my readers! HAPPY WEEKEND!

xoxo

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