Another recipe I know you're all just dying for...

Well, the quiche recipe was met with a profound silence when it came to feedback. Save, of course, for Marty's declaration that "real men don't eat quiche." I say, real men eat ANYTHING.

And thankfully I've been blessed with a husband who truly does eat anything. He was a die-hard meat and potatoes man before marrying me, a total vegetarian at the time. Since then I've added poultry and fish back to my repertoire, but I'm going on 11 years with no beef or pork. I think Nick missed the meat at first, but then one day told me that as long as I give him a dinner that tastes good and fills him up, that's all that matters. And tasty and filling this lentil stew is! It's a great cold weather meal, stretches for days, and is very easy on the wallet. Not to mention low in fat, and nice and high in fiber and protein. Serve with a nice tossed green salad and maybe a little garlic bread if you want. Cauldron of gunk you say? Good eats, I say.

Brannon's Lentil Stew w/ Rice
serves....a LOT - 12-14 maybe?

4 carrots - peeled and chopped
2 ribs celery - chopped
1 large onion - diced
2 cloves garlic - minced
2- 16 oz. bags dried lentils, rinsed
1 C brown rice
80 oz. chicken broth (2 1/2 cartons)(organic when possible)
32 oz. water
7 chicken bouillon cubes
1 1/4 tsp. salt
1/4 tsp. pepper
pinch cumin
vegetable oil

Sautee diced onion in vegetable oil over medium heat for 2 minutes, until just starting to get translucent. Add in carrots and celery, cook over medium heat for 5 minutes. Add minced garlic and cook just until you can smell it start cooking (about 30 seconds). Add the rinsed lentils and rice, stir to incorporate all ingredients together - let cook for 1 minute. Add in chicken broth, water, bouillon cubes, salt, pepper and cumin. Increase heat and bring to a boil, then reduce to a simmer. Let cook, stirring occasionally, for roughly 45 minutes to an hour, or until lentils are tender. This will be a thick stew, so if you want it thinner, add chicken broth accordingly and season to taste. Enjoy!