Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Smoky Lentil Stew
In our opinion, lentils are an underrated ingredient. Packed with fiber, iron, folate, and other essential nutrients, these little legumes cook relatively quickly and yield a lot. They’re as hearty as they are versatile: feel free to add hydroponic tomatoes, sweet potatoes, cilantro, or maybe a dash of red wine to this recipe. With the right seasoning, this pantry staple gives rice a run for its money.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 garlic cloves, minced
- 3 tablespoons tomato paste
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- 1 bunch lacinato kale, stemmed and chopped (about 5 cups)
- 1 1/2 cups dried brown lentils
- 4 cups unsalted vegetable stock
- 2 1/2 cups water
- 5 large eggs
Directions
Heat oil in a Dutch oven over medium. Add onion and carrots; cook, stirring occasionally, until tender, about 5 minutes. Add garlic, tomato paste, smoked paprika, cumin, salt, black pepper, and red pepper; cook 1 minute. Add kale and lentils; cook, stirring often, until kale begins to soften, about 2 minutes. Add stock and 2 1/2 cups water; increase heat to high. Bring to a boil. Reduce heat to medium, and simmer until lentils are tender, about 30 minutes.
Form 5 indentations in the soup. Crack eggs, 1 at a time, into a small custard cup. Gently slip 1 egg into each indentation. Cover and cook over medium-low until egg whites are set, about 6 to 8 minutes.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.