Cookie-Baking Fuel

Tonight, Jeannene and I were in full-bore cookie & cupcake making mode, having a blast with gel food colors to tint the icing & sprinkles to scatter across the cupcakes. We needed some fuel, a supper that would be easy to throw together and delicious amidst the sweets-sampling. So, I made a simple lentil & pasta stew, which was delicious with ciabatta and fresh fruit. If I were serving it to company, I would add a big, leafy green salad. If I had a crew going out trick or treating, I would serve it to them before we left.

Lentil & Shells Stew

1/2 c. olive oil

1 lg. yellow onion, chopped

3 garlic cloves, minced

64 oz. chicken stock

1 lb. dried lentils

16 oz. tomato puree

1 bay leaf

1/4 tsp. ginger

Salt and pepper, to taste

1 c. small pasta shells

Grated parmesan cheese for garnish

Heat the olive oil in a large soup pot. Saute the onions & garlic over medium-low heat for a few minutes. Add stock, lentils and tomato paste. Stir well and bring to a boil over high heat. Reduce to a simmer. Add bay leaf, ginger, salt & pepper. Cover & simmer gently about 40 minutes, stirring occasionally. Remove bay leaf. Add pasta, cover and simmer 15 minutes more. Serve dusted with parmesan.