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Make this on the stove top if you’re going to be around, or let it simmer in a slow cooker all day if you’re not. It’s astonishingly easy, and the result is an elaborately delicious and filling stew, packed with protein and nutrients and a lot of fiber to boot.

Serve it with sourdough bread to pick up the hint of tanginess from the lemon juice that you squeeze in just before serving.

Serves 4 to 6

• 2 onions
• 2 ribs celery
• 2 large carrots
• 4 to 5 cloves garlic
• 3 cups brown lentils
• One 16-ounce can chopped tomatoes
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lemon

1. Peel as necessary and coarsely chop the onions, celery, carrots and garlic.
2. Combine all ingredients except the lemon in a large stew pot and cover with 2 quarts of cold water. Bring to a boil, reduce heat, cover loosely, and simmer gently over a very low heat for 3 to 4 hours. (If you use a slow cooker, place all of the ingredients except the lemon in the cooker, add 2 quarts of water, and leave on high for 8 to 10 hours.)
3. When the stew is thick, and the lentils and vegetables are tender (the vegetables will cook down to a sort of mush), half the lemon and squeeze the juice into the stew (use a strainer or squeeze the juice through your fingers to catch the seeds). Stir and adjust the seasoning with salt and pepper. Add more lemon juice if desired.

Pasta Salad

Even though this is an old fashioned dish, but it is also yummy with the combination of rice and baked whole shad. It is a perfect match with grilled shrimp.

Preparation: 15 minutes

Cooking time: 30 minutes

Serves: 6

Ingredients:

4 slices bacon, cut into 1/3 inch pieces, until just crisp, and drained on paper towels, 1 tablespoons fat left in the skillet

1-2 small onion, chpped

1 large onion, chopped

1-2large clove garlic, minced

1 medium-size green or red bell peppers, seeded and chopped

1-2 pound smallest okra, stems trimmed to 1/7 inch

1 cup well-flavored chicken stock

2 teaspoon dried Italian herbs, such as oregano, marjoram, rosemary, and thyme, or a prepared mix

Salt and freshly ground black pepper to taste

Freshly steamed rice (optional)

2 tablespoon chopped fresh parsley

Method:

Heat up the bacon fat over low heat. Pour in onion, garlic and bell pepper, keeps on stirring, about 4 minutes. Then, add in okra and continue stirring for 3 minutes, follow by chicken   chicken stock. Season it with herbs, salt and pepper. Cook in low heat for 20 minutes until the okra is tender. Increase the heat to high for another 2 minutes. Add in the bacon and it is now ready to be served. You may want to pour some parsley on top of it too.

More about Simple Stewed Vegetable Recipes.