Linguiça and Lentil Stew
Stew for a Foggy Summer
If you live in San Francisco, you know that the summer weather is not the same as what most of the country is experiencing. It can be cold, windy and many times foggy. Living here for about 7 years, my mind still craves the raw, crisp and coolness of Summer’s harvest while my body (covered in layers rather than a sundress) needs a warmed, cooked meal. To balance my wants and needs during this season, I typically eat more raw foods at lunch and a cooked dish with big flavor or lots of spice or fresh herbs that’s filling yet not too heavy. Although typically cooked more in winter, one type of meal that brings me comfort is stew. This is a stew I recently made. A couple things to note: rather than making fresh adobo I used leftovers from a small can of chipotles in adobo, so you may want to use your favorite adobo recipe. Also, you may want to add the chipotle in small quantities to adjust for your heat preference.
- 1 cup puy lentils
- 2 Tbs olive oil
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 small to medium red potatoes, cubed
- 1 lb linguiça, casing removed and sliced
- 2-3 tomatoes, chopped
- 1 bunch kale, coarsely chopped
- 1/4-1 chipotle in adobo sauce, chopped
- smoky paprika or spicy smoky paprika, depending on preference.
- stock or water
- Vinegar (optional)
Cook lentils in 2 cups of water, adding water as need, until cooked slightly al dente. Set aside.
In a large pot, sauté onion in 1 Tbs olive oil until translucent and tender. Add garlic and ¼ tsp of the paprika and cook for additional 2-3 minutes. Remove ingredients with a slotted utensil and set aside. Leave the remaining oil in the pot. Add another 1 Tbs of olive oil and sauté potatoes until golden brown. Add some paprika, salt and pepper to lightly coat the potatoes and cook another 1 to 2 minutes. Remove potatoes from the pot and set aside. Add linguiça to pot, cooking approximately 3 minutes, and then add the tomatoes, onions and garlic, 1 tsp paprika and 1 cup stock (or water). Once tomatoes start to break down, add the chipotle and adobo. (I used ½ chipotle and 1 Tbs adobo.) Next, add kale to wilt. Then, add the lentils and potatoes. Cook for 20-30 minutes, allowing flavors to blend. More liquid can be added if a more soupy texture desired. Salt and pepper to taste. When serving, add a splash of white vinegar to the dish.
If you have less cooking time, you can continue to add the ingredients to the pot. I chose sauté the potatoes in the onion and garlic oil for texture and to adhere more flavors onto the potatoes.
Let me know what you think!