The reality, though, is that we're having an incredibly dry hot summer, so the visions of campfires dancing in my head will have to remain just that. But not so with the stew! Just because it's summer, doesn't mean a little rustic good food isn't in order; especially since it finally rained today.
So I've thrown together a dish filled with all kinds of amazing, healthy ingredients like lentils, Swiss chard and kale - and if that isn't enough, I've also created a bread to go with it that is so perfectly paired to the brilliance of the lentils, I think the dishes should get married - or at least never be served without the other ever, ever, again.
Campfire Ham and Lentil Stew
Turnip Thyme and Apple Bread
Cook along with me once you get all the ingredients!
Lentil Stew Ingredients
- 1 cup diced ham
- 1 tsp Dijon mustard
- 1 Tbsp liquid honey or pure maple syrup
- 1 Tbsp extra virgin olive oil
- 1 medium onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- 1 medium red potato, washed and diced
- 1 small turnip, peeled and diced
- 1 apple, peeled, cored, and diced
- 3 cloves chopped garlic
- 1/2 tsp black pepper
- 1 tsp cumin
- 1 tsp curry powder
- 1 cup green lentils
- 4 cups low sodium chicken broth
- 2 cups (or more ) each chopped swiss chard and kale
- 1 Tbsp white vinegar
Lentil Stew Directions
- Heat the olive oil over medium high heat in a large dutch oven or soup pot. Add the ham and chopped onion. Saute until onion begins to get soft (about 5 minutes)
- Add the mustard and honey and continue to saute until the ham and onions are well covered.
- Add the cumin, curry powder, carrots, celery, turnip, and potato. Continue to saute another minute stirring constantly.
- Add the apple and garlic, continue to stir. Add the lentils. Stir until everything is incorporated
- Add the chicken stock and bay leaf. Bring to a boil and then turn to med low. Cover and simmer stirring occasionally for 15 minutes.
- Add the chopped greens and vinegar. Continue covered at a simmering boil over med low heat 45 minutes or until the lentils are soft and cooked through.
- 1 tbsp extra virgin olive oil
- 1 medium white onion, sliced into thin rings
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp fresh thyme leaves
- 1/2 cup fresh grated parmesan cheese
- 1 cup grated turnip
- 1/3 cup grated apple (any variety)
- fresh cracked black pepper
- 1 medium egg, lightly beaten
- 2-4 tbsp milk milk
- Heat the oil in a frying pan, add the onion and cook gently for about 10 minutes, stirring occasionally, until soft and lightly colored. Remove from the heat and cool slightly.
- In a large bowl, mix together the flour, baking soda and powder, salt, thyme, cheese, grated turnip, grated apple, and some pepper. Add the onion, followed by the egg and 2 tablespoons of milk, then mix to form a soft dough, adding the extra milk if needed. Don’t overwork the dough; just bring it together with a little light kneading. Shape into a round and place on an oiled baking sheet.
- Bake in an oven preheated to 350 for 30–40 minutes, until the loaf is golden and makes a hollow sound when tapped on the bottom.
- Leave to cool for a few minutes on a wire rack, then slice and serve while still warm.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, a former website ambassador for Kraft Foods Canada, the $20,000.00 winner of the online competition "The Real Women of Philadelphia" and a finalist on the Food Network Canada show Recipe to Riches. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.