Goulash Goulash for all! Its as scrappy and delicious as it sounds. Adapted from the cookbook, ‘STEWS’ it makes for a hearty fall meal on a cool November evening.
- 1/4 cup sun-dried tomatoes, chopped
- 1 cup of green lentils
- 2 1/2 cups of water
- 2 tbsp olive oil
- 1/2-1 tsp crushed red pepper
- 2-3 garlic cloves
- 1 large onion, chopped
- 1 small celery root, cut into chunks
- 1 cup of carrots, chopped
- 1 cup of fingerling potatoes, cut into chunks
- 1-2 small sweet potatoes, cut into small chunks
- 2 tbsp tomato paste
- 1 1/4 cup vegetable stock
- 1-2 tsp paprika
To serve with:
- Crusty bread
- Sour cream or yogurt
Soak the sun-dried tomatoes in a small bowl of water for 15-20 minutes. Drain and reserve the remaining water.
Meanwhile, rinse and drain the lentils and put then in a pan with the cold water and bring to a boil. Reduce the heat and then cover and simmer for 15 minutes. Drain and set aside.
Heat the oil in a large pan with a tight fitting lid and cook the vegetables, garlic with the red pepper. Stir frequently for 5-8 minutes or until soft. Blend the tomato paste with a little bit of stock in a separate measuring cup and pour over the vegetables. After that, add the remaining stock, lentils, sun-dried tomatoes and their soaking liquid. Add the paprika.
Bring all to a boil and then reduce and simmer. Cover for 15 minutes. Serve with spoonfuls of sour cream or greek yogurt and crusty bread.