Well, I was planning to share the winners of our “Pear Cheeeeeese!!!” photo contest in Russia today, but unfortunately Russia is still on its extended holiday for the New Year, so I wasn’t able to get the final photos. So those will be something to look forward to for next time!
Instead, here is a recipe from Germany for Savory Lentil Stew with Red Wine Anjou Pear. As you can tell from the beautiful photo, it is a delicious meal that will warm you up in this winter weather!
Savory Lentil Stew with Red Wine Anjou Pear
2 tablespoons oil
50 ml (about 1/4 cup) Noilly Prat (Vermouth)
400 g (14 oz) lentils
1 l (4 1/4 cups) vegetable stock (instant)
250 ml (1 cup) red wine
50 ml (1/4 cup) red wine vinegar
6 tablespoons maple syrup
4 USA Anjou pears
40 g (1 1/2 oz) dried cranberries
Chopped parsley for garnish
- Peel onion and dice. Heat 1 tablespoon oil in a pan. Add onions and steam until golden. Deglaze with Noilly Prat. Add lentils and stock. Bring to boil, cover and let lentils cook for 25-30 minutes until soft.
- Add red wine, vinegar and maple syrup to a pan and let it boil for 5 minutes. Peel pears and cook in stock 6-8 minutes until soft, while turning the pears from time to time.
- Clean leak, wash and cut in rings. Heat up remaining oil, add leek and let steam. Mix leek and cranberries, add to lentils and season with salt and pepper.
- Remove pears from stock and keep warm. Reduce stock by boiling on high heat. Season lentil stew with stock to sweet-sour. Arrange pears with lentil stew. Serve garnished with parsley and enjoy!
Serves 4. Preparation time approx. 45 minutes