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Curried lentil stew with lemon balm raita
Serves 4
The stock makes more than you need; freeze it for another recipe.
STOCK
| 2 | large onions, coarsely chopped |
| 1 | leek, coarsely chopped |
| 2 | large carrots, coarsely chopped |
| 1 | large bulb fennel, coarsely chopped |
| 3 | stalks celery, coarsely chopped |
| 1 | zucchini, peeled and coarsely chopped |
| 1 | yellow squash, peeled and coarsely chopped |
| 1 | green apple, coarsely chopped |
| 4 | quarts cold water |
| 8 | whole peppercorns |
| 1 | bay leaf |
| 1 | stalk lemongrass, bent |
| 1 | orange, halved |
2. Add the peppercorns, bay leaf, and lemongrass. Lower the heat, cover, and simmer gently for 2 hours.
3. Squeeze the orange juice into the stock, then add the two halves. Turn off the heat; let the orange sit for 15 minutes.
4. Strain the stock into a container, leave to cool, then cover and refrigerate.
LENTILS
| 1 | teaspoon fennel seed |
| 1/4 | teaspoon cumin seed |
| 2 | allspice berries |
| 1 | tablespoon coriander seeds |
| 4 | cloves |
| 1 | teaspoon turmeric |
| 1/4 | teaspoon cayenne |
| 2 | tablespoons olive oil |
| 1 | carrot, coarsely chopped |
| 1 | leek, coarsely chopped |
| 1 | jalapeno chili, seeded and cut into 1/4-inch dice |
| 1 | quart lentils |
| 1 | quart vegetable stock (see above), or to taste |
| 1/2 | cup walnut pieces, toasted |
| 1 | pear (or substitute apple), cored and cut into 1/4-inch dice |
| Salt, to taste | |
| 1 | cup plain yogurt |
| 3 | tablespoons chopped lemon balm (or chopped mint and the grated rind of 1 orange) |
2. In a large flameproof casserole over medium heat, heat the olive oil. Add the carrot, leek, and chili pepper. Cook, stirring often, for 5 minutes. Add all the spices to the pot. Cook over low heat, stirring often, for 5 minutes.
3. Add the lentils, stock, and walnuts. Bring to a boil and lower the heat. Simmer the stew, stirring often, for 1 hour. Add more stock during cooking, if necessary. The lentils should be soupy.
4. Add the diced pears; turn off the heat, and let the stew sit for 10 minutes. Add salt, to taste.
5. In a bowl stir the yogurt with lemon balm or mint mixture. Serve the soup with a spoon ful of the yogurt mixture. Adapted from Radius Notes: 
© Copyright 2007 Globe Newspaper Company.
