Lentils slow-cooked with dark beer and a hint of maple syrup, offering a smoky, sweet, and earthy vegetarian stew.
Ingredients:
6 slices bacon, diced 1 cup diced onion
1 clove garlic, minced 1 cup diced celery
1 cup diced carrot 3 cups beef stock
1 (12 ounce) bottle beer
1 cup dried brown lentils, rinsed and drained
1 tablespoon maple syrup 1/4 teaspoon ground nutmeg 1/4 teaspoon caraway seed 1/4 teaspoon celery salt
salt and ground black pepper to taste
Directions:
Place a large pot over medium-high heat; cook the bacon in the pot until crisp, 5 to 7 minutes. Stir in the onion and garlic; continue to cook until onions are translucent, about 5 minutes. Stir in the celery and carrot; cook another 2 minutes.
Pour the beef stock and beer into the pot; bring to a boil. Stir in the lentils, syrup, nutmeg, caraway seed, and celery salt; cover and cook for 45 minutes. Season with salt and pepper.
