I really think I spend too much time on Pinterest, but there are so many amazing recipes, I can't help myself. And when I see an especially delicious picture that includes an ingredient I've been hoarding (hello, marrow bones!), I am especially interested. I had never really thought of including marrow bones with lentils, but it makes sense that the rich marrow could serve to season the legumes and add a little fat to what is already a pretty nutrient-dense dinner.
French Lentil and Bone Marrow Stew
Adapted from Zahav: A World of Israeli Cooking and Wild Greens and Sardines blog
4 (approximately 4-inch) beef marrow bones
Sea salt
1 tablespoon olive oil
1 medium onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
1 leek, white and light green parts only, thinly sliced
4 garlic cloves, thinly sliced
1 cup tomato puree
2 tablespoons baharat spice blend (see below)
2 teaspoons ground black pepper
2 cups dry white wine
1½ cups French puy or Beluga lentils, rinsed
1 quart chicken stock
½ cup chopped cilantro
½ cup chopped parsley, plus extra for garnish
Couple sprigs of rosemary
Finely grated zest of 1 lemon
Place the marrow bones in a large pot. Cover with cold water and several pinches of salt. Soak for 2 hours. Meanwhile, preheat the oven to 450°F. Drain the marrow bones and pat dry. Place the bones in a roasting pan and roast until the marrow is lightly browned, about 20 minutes. Let cool. Extract the marrow from the bones. Set aside.
Heat the olive oil over medium-low heat in a large soup pot or Dutch oven. Add the onion, carrot, celery, leek, and garlic and sauté until soft, but not browned, about 15 minutes. Add the tomato puree and cook 5 minutes. Increase the heat to medium-high, add the baharat spice blend, black pepper, and wine and cook until the wine has evaporated, about 10 minutes. Raise the heat to high, add the stock and lentils, and bring to simmer, scraping the bottom of the pan, releasing any bits that may have stuck to the bottom.
4 garlic cloves, thinly sliced
1 cup tomato puree
2 tablespoons baharat spice blend (see below)
2 teaspoons ground black pepper
2 cups dry white wine
1½ cups French puy or Beluga lentils, rinsed
1 quart chicken stock
½ cup chopped cilantro
½ cup chopped parsley, plus extra for garnish
Couple sprigs of rosemary
Finely grated zest of 1 lemon
Place the marrow bones in a large pot. Cover with cold water and several pinches of salt. Soak for 2 hours. Meanwhile, preheat the oven to 450°F. Drain the marrow bones and pat dry. Place the bones in a roasting pan and roast until the marrow is lightly browned, about 20 minutes. Let cool. Extract the marrow from the bones. Set aside.
Heat the olive oil over medium-low heat in a large soup pot or Dutch oven. Add the onion, carrot, celery, leek, and garlic and sauté until soft, but not browned, about 15 minutes. Add the tomato puree and cook 5 minutes. Increase the heat to medium-high, add the baharat spice blend, black pepper, and wine and cook until the wine has evaporated, about 10 minutes. Raise the heat to high, add the stock and lentils, and bring to simmer, scraping the bottom of the pan, releasing any bits that may have stuck to the bottom.
Add the reserved marrow bones, including the extracted marrow, along with the cilantro, parsley, rosemary, and lemon zest. Cover and lower the heat to a simmer. Cook until the lentils are tender, about 45 minutes. Salt to taste.
Ladle into bowls. Place a marrow bone in the center of each. Sprinkle with chopped parsley.
Makes 4 servings
Baharat
1 teaspoon ground black pepper
1 teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground clove
¼ teaspoon ground nutmeg
Pinch ground cardamom
Combine all seasonings thoroughly. Store in an airtight container.
1 teaspoon ground black pepper
1 teaspoon paprika
¾ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cinnamon
½ teaspoon ground clove
¼ teaspoon ground nutmeg
Pinch ground cardamom
Combine all seasonings thoroughly. Store in an airtight container.
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