Italian Lentil Stew

Italian Lentil Stew

1 gallon vegetable stock

2 bay leaves

1 ½ lbs small Italian lentils, picked over

1 tablespoon butter

2 tablespoons olive oil

12 slices Italian bread, toasted

6 medium potatoes, diced

3 large onions, finely chopped

6 large garlic cloves, finely chopped

6 cups tomatoes, finely chopped

1 tablespoon sugar

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon smoked paprika

2/3 cup chopped fresh basil

3 tablespoons finely chopped fresh oregano

1.  Bring 9 cups broth and bay leaves to a boil in a large saucepan, and then add lentils and

     simmer, uncovered, 2 minutes.

2.  Remove pan from heat and let lentils soak 1 hour.  Drain lentils in a colander.

3.  Cook butter in a large pot over moderate heat, stirring until deep golden, 6 to 8 minutes.

4.  Add oil in pot and heat over moderately high heat until hot then fry bread, turning once, until

     golden, about 1 minute total.

5.  Transfer toasts to paper towels to drain and lightly season with salt.

6.  Add potato pot and sauté, stirring, until 7 to 8 minutes.

7.  Transfer with a slotted spoon to fresh paper towels to drain.

8.  Add onion and garlic to the pot and sauté, stirring, until golden, 6 to 8 minutes.

9.  Stir in lentils, tomatoes with their juice, sugar, salt, pepper, and remaining broth and simmer,

     uncovered, stirring occasionally, until lentils are just tender, and stew is thickened, 40 to 45

     minutes.

10.  Discard bay leaves and stir in potatoes, paprika, basil, oregano, and salt and pepper.

11.  Thin stew with water then serve with toasts on the side.