Sunday, March 13, 2011

Daylight Savings Stew

Daylight Savings Time. Why does it exist? I don't like it. It always takes me like a week to get around to resetting clocks, so several times a day I get temporally disoriented.

The above photo doesn't look particularly appetizing, does it? The stew tastes pretty good, though, promise. I should have let the vegetables simmer a bit before adding the lentils.

makes approx. 4-5 servings

3 red onions, diced
4 cloves garlic, minced
2 Satina potatoes, cubed
1 large carrot, peeled and chopped
1/2 large parsnip, peeled and chopped
1/2 beet, peeled and cubed
4 c. water
1 c. red lentils
1 tsp. red pepper flakes
1 tsp. thyme
1/2 tsp. sage
1/2 tsp. tarragon
1/4 tsp. paprika
salt and pepper, to taste
red wine vinegar
canola oil

1. In a large pot, sauté onion in oil. Add garlic, followed by potatoes, carrot, parsnip, and beet as you finish preparing them. Splash with red wine vinegar and let the vegetables cook for a few minutes.
2. Add water and seasonings. Cover, bring to a boil. Partially uncover and lower to a simmer.
3. Add red lentils. Simmer for 30 min.

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  1. You're a history buff, you should know about DST. Give this book a read, it's pretty interesting -

  2. Never thought of myself as a history buff, but that book looks fascinating.

  3. When you get some time, give it a read.