Skdadl's Lentil Stew (Includes pork but can easily be adapted to vegetarian)

This recipe was originally sourced from a now-defunct forum named "bread and roses.ca" that I would lurk around a few years (decade?) ago. "skdadl" was an active forum participant and all-around great person. I knew her only as an anonymous forum user, but it turns out she had a kick@$$ CV and life history and has since passed into the non-physical. I include her full notes with the recipe as an homage to a great gal and solid online friend. Each time I make this dish I think of her. 💖 ~ wrrdgrrl

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Lentil Stew (skdadl)

Author (skdadl's) Note: OK: the recipe I have says to start off by frying the life out of six slices of bacon. Once they're crispy, remove them from the large stewing pot you fried them in; let them grow rigid on a plate somewhere so that you can crumble them in later; and pour off most of the bacon fat. I don't do that. That is far too virtuous for moi. I start off with an entire package of bacon, (NOTE: if using entire package of bacon double recipe amounts) which I slice up into four shorter lengths (you can do the whole package's-worth with three cuts). I fry all that bacon up in my Dutch oven until it is moderately done, not crispy, though, and then I proceed. I do not take the bacon out, nor do I pour the bacon fat off. Lord, be merciful unto me, a sinner.

Ingredients

• 3 (or more) carrots, sliced
• 2 (or more) stalks celery, sliced
• 1 (or more) onion, chopped
• 1 (or more) clove garlic, minced

Cook over medium heat, stirring often, for 5 minutes or until onion is tender.

Add:

• 1 1/2 (or more) cups dried green lentils, rinsed and picked over. Stir to coat with nice greasy bacon fat (skdadl's instruction).

Add:

• 6 cups chicken stock
• 1 tsp. grated lemon rind
• 1 bay leaf
• 1/2 tsp. salt (if you want it; I mostly don't think it's necessary)
• some quartered tomatoes

Bring to a boil. Reduce heat to medium; cover and simmer 35 to 45 minutes, or until lentils are tender. Remove bay leaf.

Stir in:

• 1/2 cup (or more) chopped fresh parsley
• 1/4 cup lemon juice
• 1 tsp ground cumin

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wrrdgrrl's note: I've been making this over the years, taking care to follow it to the letter. Today I prepared it using substitutions and other favourite add-ins. This recipe is very forgiving if you wish to modify it to taste. To make this a vegetarian dish, omit the bacon and use veggie stock instead of chicken.

My mods today include:

• Added 2 pints quartered cremini mushrooms
• Canned (not fresh) tomatoes (excluding juice)
• 1 tsp garam masala spice in addition to cumin
• Baby spinach instead of parsley
• 1 can of drained, rinsed black beans
• Veggie bullion cubes + home made beef stock

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SUPER YUMMY, and freezes well. A nice cold weather stew to have bubbling on the stove. I hope you enjoy it as much as I have/do.

bon appetit