Recipes from around the world – Volume 2 - 2x2successteam.com

3 c fresh mushrooms,Chopped
Recipes from around the world – Volume 2
1 md globe eggplant,coarsely chopped
2 ripe tomatoes,,Peeled -seeded and,Chopped
1 T fresh thyme,Chopped
1 T fresh rosemary,Chopped
1/2 c dry white wine
1/2 c tomato juice
1/3 c red lentils
TOPPING
1 c Parmesan,Freshly Grated cheese
1 c fresh whole wheat bread crumbs
Drain the soaked beans, place in a 3-quart saucepan, and pour in the water. Tie the celery, thyme,
rosemary, sage, bay leaf, and peppercorns in a small piece of cheesecloth and add to the pan. Bring to a
boil and cook over high heat for 10 minutes, then reduce the heat, cover, and simmer gently for 45 to 50
minutes, until the beans are tender. Discard the cheesecloth rag, reserve the beans, and strain the stock
into a clean saucepan. Bring to a boil and reduce to 1 1/2 cups. Reserve. Preheat the oven to 375F.
Lightly oil a shallow ovenproof dish with a 2-quart capacity.
For the stew, heat 2 tablespoons of the oil in a large skillet and saute the garlic, onions, carrots, and
fennel for 10 minutes, or until lightly browned. Remove with a slotted spoon and drain on paper towels.
Add the remaining oil to the pan and stir-fry the mushrooms, eggplant, tomatoes, thyme, and rosemary
for 5 minutes. Return the onion mixture to the pan, add the wine, and cook over high heat until most of
the juice is evaporated.
Stir in the tomato juice, lentils, and reserved stock and simmer, uncovered, over a low heat for 15
minutes. Add the reserved beans, cover, and simmer gently for 10 minutes more. Spoon the stew into
the prepared dish, sprinkle the cheese and bread crumbs on top, and bake for 30 minutes, until bubbling
and golden. Serve hot.
Serves 6 to 8
Venison Stew
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