Lentil and Bean Stew
Lentil and Bean Stew
Ingredients
- ½ cup (110 g) dried Puy lentils
- 1 cup (250 ml) chicken broth
- ½ lb (225 g) yellow beans, trimmed and cut into pieces 1 ½ inches (4 cm) long
- 1 white leek, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 zucchini, diced
Instructions
- In a pot of salted boiling water, cook the lentils for 20 minutes or until tender. Drain and keep warm.
- Meanwhile, in a skillet over high heat, bring the broth to a boil with the beans, leek and oil. Cover and simmer for 5 minutes or until the beans are tender. Add the zucchini and continue to cook for 3 minutes or until al dente and the broth has completely evaporated. Add the lentils to the skillet. Season with salt and pepper. Mix well.
- Delicious served with our maple-coffee duck.
Lentil and Bean Stew