I f you have never pureed cooked carrots as a thickening and flavor agent to a stew, you are in for a treat. With the addition of some slight sweetness in the way of dried fruit, this hearty stew is a great entree by itself … with the addition of some crusty bread that is.

Lentil Stew with dried fruit

4 cups vegetable broth
1 cup cooked, diced
carrot
1 tablespoon pure olive
oil
1 small onion, minced
1 cup dried lentils,
rinsed *
1/2 cup dried papaya,
mango or apricots, diced
small
1/2 cup frozen, chopped
spinach, thawed
Salt and black pepper

In a food processor or blender, puree broth with carrots until as smooth as possible; set aside.

Add olive oil to a large saucepan over medium heat. Cook and stir onion until they begin to soften. Add broth mixture, lentils, papaya and spinach. Stir to combine and bring to a boil over medium heat. Reduce heat to medium low and gently boil for about 20-30 minutes, or until the lentils are tender. Season to taste with salt and black pepper and serve hot.

* You can also use canned lentils, but drain well and only cook until everything is heated through.

NOTE: Add some cooked diced chicken and substitute chicken broth for the vegetable broth if desiring a robust stew with meat.

— Chef Jim Bailey is The Yankee Chef and an authority on New England food and its history. He is a respected food columnist from Maine and is married with four children. You can email questions or comments to [email protected] and visit theyankeechef. blogspot.com.