Lentil and Potato Stew

From Occasionally Eggs: “This is another recipe that’s a great staple meal using what you likely have on hand. I like to soak brown lentils with my other legumes when I do a big batch cook on the weekend, and freeze them soaked instead of cooking the lentils (I do the same for red lentils) so they’re easy to add to soups and stews instead of being too mushy. Otherwise, potatoes, carrots, and some kind of green – spinach, rucola, kale, chard, whatever. I’ve made this a few times with frozen spinach because I always have some in the freezer, but I prefer it with the bigger pieces instead of finely chopped greens. You can leave the herbs out if you don’t have any or don’t want to buy a whole bundle for such a small amount . I have made it without herbs when I haven’t wanted to go out in the rain to cut any, but they really do improve the dish. If you’re not too keen on eating so many potatoes, you can switch the carrot/potato amounts and use more carrots and less potatoes. In these pictures I peeled the potatoes because they were a little green. I wouldn’t peel them otherwise, because the most nutritious part is the skin. Try to use organic if you can as potatoes are one of the most heavily contaminated crops in conventional agriculture.”

Read Lentil and Potato Stew