Lentil Soup with Garlicky Vinaigrette

This versatile recipe tastes even better with the accompanying vinaigrette.

Step: 1

Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.

Step: 2

For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.

Step: 3

Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

Per Serving: 392 calories; protein 19.7g; carbohydrates 46.6g; fat 14.6g; cholesterol 2.7mg; sodium 1102.3mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing involves slowly cooking chunks of meat, vegetables or beans in a tastefull liquid . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into few of pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.