Or at least, mine did. Last night.

In fact my 5 year old, who is my almost picky child, said it was “her most favorite dinner” she has ever eaten. Because “It had ve-ge-tuh-bulls in it”. LOL!

Wow! So I decided to post my recipe here.

Lentils are another healthy frugal food and are therefore worth cultivating a taste for. I’m sorry if this recipe is a little homegrown, it didn’t come from out of a book but mostly out of my head, using what I had in my fridge (I’m trying to use up everything in my kitchen before buying new stuff, which tends to bring out one’s creativity).

Carrie’s Lentil Stew

I started with my sage green enameled cast iron Dutch Oven pan. Just pulling it out is good cooking karma and makes me feel all domestic and warm inside. (Good cooking starts with love, you know.)

I put about half a stick of butter in the pan (we do not do low fat here. fat is our friend) and melted it on low.

Then I added about 1/4 diced red onion and two diced celery ribs and let those get soft in the butter. Enjoyed nice smells of onions and celery sauteed in butter.

Next was two diced carrots, and two diced red potatoes (chopped with love by the 5 year old – hey maybe that’s why she thought it was so delicious!).

I poured in about four cups of chicken broth, about 2 cups of lentils, sea salt and pepper, a little water, and a can of organic Italian style diced tomatoes.

I cooked that on very low (because then we snuck out to go to the park. Yikes, that was a bit of a fire hazard, wasn’t it?!) for about an hour until everything was nice and soft.

Then I served it with Ciabatta Rolls from Whole Foods and a cream biscuit from the Gluten Free Bakery for the youngest. Topped with plenty of butter.

Food is love!

PS. You could also use white or yellow onions or white potatoes, but that’s what I had on hand, and it worked.