As September rolls around, I am instantly ready for Fall!! I love the chilly months and look forward to the change of more than just my wardrobe…the Farmer’s Market too!
As the summer fruits and veggies start to fade, all the harvest of Fall start to appear… Bring it on!!!
During the colder months, my big pots and slow cooker tends to find a permanent place on my counter top…slow cooked beans and stews…slow cooked meats and soups…I love the comfort of slow cooking and the warm smell of a kitchen that has been hard at work…
This recipe was actually a gift from Claudia (Ryan’s BFF/Nanny/ Our everything!) and it has become one of our families favorite meals. She taught me how to make this as a way to “beef” up Ryan’s lentils…and man does she love it! Am I the only one who thinks it’s hilarious that Ryan’s favorite meal is a big bowl of veggies and lentils?!
Before you get started, always rinse your lentils! They have lots of dirt on them…give them a good rinse with warm water!
Start with 2 lbs of short ribs…1/2 onion and 5 cloves (peeled) of garlic…& 1 tbsp kosher salt.
Simmer short ribs, 1/2 onion, garlic, couple sprigs of fresh thyme & kosher salt on medium heat with 2 c. water for about 20 minutes.
Remove short ribs and set aside on a plate to use later! Strain broth and save it in a pot! You will cook the lentils in this SUPER flavorful broth!
In a skillet, fry 1 tomato, 3 cloves garlic and 1/2 an onion with 1 tbsp olive oil till soft.
*You can add it to lentils just like this, but for kids or babies I suggest blending this mixture so they don’t see the garlic or onions! That way you get all the flavor but not the chunky texture.
Add lentils and tomato/onion/garlic mixture to your reserved broth from earlier!
Add short ribs and a big handful of cilantro. Bring to a slow boil and simmer or med/low heat for 45 minutes- 1 hour. Add an additional pinch of salt if desired.