Copyright Thomas Saaristo  All Rights Reserved
Green lentil stew
Vegan fare, but you would never know it. Rich, heady, indulgent. Did I say vegan? Yes!

3/4 cup dried green lentils, rinsed
4 teaspoons canola oil, dived
1/3 cup small dice carrot
1/3 cup small dice celery, include any fresh leaves
1 tablespoon tomato paste
2 cloves garlic, minced
1 1/2 cups dry red wine
1 1/2 cups water
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon fine grey sea salt
Black or rainbow peppercorns in a pepper mill
12 red pearl onions
1 large bunch black (Italian) kale, leaves only, coarsely chopped
1 tablespoon walnut oil

Parboil the lentils in salted boiling water for 5 minutes, drain and rinse

Heat 1 tablespoon canola oil in a large sauce pan over medium high heat until
shimmering. Add the carrot and celery, stir to gloss and cook, stirring frequently until
lightly browned. Add the tomato paste and mash into the vegetables. Add the wine,
water and mustard and stir everything together. Add the drained lentils, herbs and
salt. Simmer, covered, until the lentils are tender, 30 to 40 minutes

Meanwhile, blanch the pearl onions in salted boiling water for 1 minute and then drain.
Peel the skins from the onions

Heat 3 tablespoons canola oil in a large saute pan until shimmering. Add the pearl
onions and stir to gloss. Cook, sliding the onion around from time to time, until tender
and just starting to take on some color, 5 to 7 minutes. Add a splash of water and the
end of the cooking time to deglaze the pan. Season with salt and freshly ground black
pepper. Remove from pan and set aside

In the same skillet, with the kale. Season with salt and freshly ground black pepper. Stir
in the lentils

For service, plate a portion of the Lentil stew, dress with a swirl of walnut oil and
garnish with pearl onions