New year's resolution lentil stew
Ragout and stew
My New Year's Resolution this year was two-fold: I will eat seasonally (and along with that fresh and local as much as possible) and I will make every effort to take my own lunch to work (and therefore save money). This stew is the pefect blend of those things. Half the vegetables are from my winter garden and the other half are canned or from the Farmers' Market, and the stew makes enough portions for a week of lunches and only tastes BETTER after a few days in the fridge! The recipe is a little prep heavy, but still only takes me about an hour and a half from start to finish with dishes washed, so definitely worth the time!
Share:
0
40
0
Comments