I love making stews like this in the winter time. Hearty, filling, surprisingly healthful, and one pot stretches out over several meals. What could be better? Lentils especially are one of my favorite ingredients in soups and stews. If you’ve never tried them, don’t let their former healthy food, hippie rep fool you — they’re super flavorful, ridiculously high in fiber and protein, and keep you feeling full for a long time.
For this stew, I used a few simple vegetables we had laying around, but to take the flavor up a notch, added a secret ingredient: balsamic vinegar. Along with a splash of red wine, the two reduce to create a deeply savory, complex flavor that makes the entire stew taste rich and satisfying. This one is really easy to make on a Sunday afternoon, then take the leftovers with you to work over a few days. Here’s how to make it: Read more »