Last week was fall break. Oh, sweet heavenly fall break…
time for reading…
time for baking…
time for relaxing…
Not this fall break.
This fall break included Mr. Torres and I locking ourselves out of the house and, thus, having to kick our door in to make it to a wedding shower on time.
It also included an unpleasant smell coming from what we thought was the hot water heater and, thus, a new hot water heater.
It also included finding out that the unpleasant smell was not the hot water heater. We found that out when water came up through drain in the pantry and covered the kitchen floor with yucky smelly water.
It then included lots of cleaning.
Fortunately, it also included this delicious stew.
Fall break or not, this stew is a winner. It is autumn in a bowl.
It also tastes wonderful with cheesy bread.
Verdict: Although I have never cooked with lentils before, they proved to be both easy and fairly tasty. Plus, they’re completely packed with protein, so even Mr. Torres didn’t complain about this being a vegetarian dish. One of the things that I like about this recipe is how versatile the ingredients are. Lentils and sweet potatoes (and everything else in this stew) taste delicious with so many different spice combinations! Be creative!