Chicken & Lentil Stew

1 T. extra virgin olive oil
2 c. chopped onion
2 c. chopped, cleaned leek, white part only
2 c. chopped celery
2 c. chopped carrot
3 garlic cloves, crushed and minced
1 T. crumbed dried oregano
1 t. crumbled dried thyme
2 t. ground cinnamon
2 whole cloves
1 T. tomato paste
1/2 c. red wine
1 c. lentils, rinsed and picked over
3 c. vegetable broth
1 c. chopped peeled, drained tomatoes, canned or fresh
2-1/2 lbs. chicken [cut up?]
Rice, cooked per package directions

Heat oven to 425 degrees.

Heat the olive oil in a deep ovenproof casserole or dutch oven over medium-high heat. Add the onion, leek, celery, carrot, garlic, oregano, thyme, cinnamon, and cloves. Reduce the heat to medium and saute until the vegetables are soft, about 15 minutes.

Add the tomato paste and wine, and stir to blend. Stir in the lentils, broth, and tomatoes. Turn up the heat to medium-high and bring to a simmer. Add the chicken and spoon the vegetables over it. Cover the casserole off the heat. Put the casserole in the oven and let it bake, spoon basting every 15 minutes, until the meat falls easily away from the bone, about 2 hours. Remove the 2 whole cloves, if possible. Cut the chicken into pieces and serve with rice.

Also tastes delicious the next day, and will keep up to 4 days in the refrigerator or frozen up to 3 months.

Serves 4.

Adapted from Almost Vegetarian, p. 179.