Curtis Stone’s Winter Warm-Up One-Pot Meals

One-pot meals are the winter gift that keeps on giving. I love making Umbrian Lentil Soup with Root Vegetables and Pancetta and having it in the fridge to heat up when I’m on the go or simply don’t want to do a lot of cooking. There’s no better way to show your family love and comfort than by offering them a bowl of this piping hot, brothy Italian soup.

A mirepoix is made by lightly cooking a simple trinity of diced vegetables — onions, celery, and carrots — and forms an aromatic foundation for many soups, stews, and sauces. A good mirepoix never goes out of season.

Full of protein and fiber, green lentils are incredibly nutritious and versatile. Bring lentils to a rapid boil and then reduce heat to a ­gentle simmer, which will ensure the legumes retain their shape. Simmering at too high a heat is usually what leads to mushy lentils. Topping with pancetta brings a beautiful smoky flavor to the finished dish. I’ll admit that I’m a bit heavy-handed with pancetta in my serving, sometimes saving a savory spoonful for my last bite of the meal. The pork can easily be omitted for a delicious vegetarian version too.

Chicken and Dumplings is a favorite with the kiddos. This dish is a perfect weekday dinner or on holiday break after a day in the snow.

Embrace the cooler temperatures with these comfort dishes sure to warm the tummies and the hearts of everyone around the dinner table.

Umbrian Lentil Soup with Root Vegetables and Pancetta

(Makes 6 servings)

1      teaspoon extra-virgin olive oil, plus more for drizzling if desired

1 ½   ounce pancetta, finely diced

1/2   brown onion, finely chopped (about 3/4 cup)

2      carrots (about 10 ounces total), peeled, small diced

1      large parsnip (about 5 ounces), peeled, inner core removed, small diced

1      small turnip (about 6 ounces), peeled, small diced

1      teaspoon thyme leaves

4      garlic cloves; 3 finely chopped, 1 whole and peeled

6      cups reduced-sodium chicken broth

2      cups water

1      cup (7 ounces) dried green lentils

1/2   baguette, cut diagonally into six ¾-inch-thick slices, toasted Grated parmesan cheese, for serving

Heat large pot over medium-high heat. Add extra-virgin olive oil and pancetta and sauté for about 5 minutes, or until pancetta is crisp. Using slotted spoon, transfer pancetta to plate. To same pot, add onion, carrots, parsnip, turnip, thyme, and chopped garlic. Reduce heat to medium and sauté for about 7 minutes, or until vegetables have softened.

Add broth, water, and lentils and bring to simmer over medium-high heat. Reduce heat to medium-low and simmer gently for about 18 minutes, or until lentils are tender but not bursting apart. Remove pot from heat and season with salt and pepper.

Rub whole garlic clove over warm toasted bread.

Divide soup among 6 bowls and sprinkle with pancetta. Sprinkle some Parmesan over, drizzle with more olive oil, if desired, and serve with bread.

Make-Ahead: Soup can be made up to 2 days ahead, covered, and ­refrigerated.

 

Per serving:
Calories: 307
Total Fat: 6 g
Saturated Fat: 3 g
Sodium: 476 mg
Carbohydrate: 47 g
Fiber: 7 g
Protein: 18 g

Diabetic Exchanges: 2.5 starch, 1.5 lean meat, 1.5 vegetables, 1 fat

Easy Chicken and Dumplings

(Makes 4 servings)

2      tablespoons butter, plus 1 tablespoon melted butter, divided

2      carrots, peeled, diced

2      celery stalks, diced

1/2   onion, diced

2      garlic cloves, chopped

1/3   cup plus ¾ cup unbleached all-purpose flour, divided

4      cups reduced-sodium chicken broth

1 1/2 pound boneless skinless chicken thighs, fat trimmed, cut into 1 1/2-inch pieces

2      teaspoons baking powder

1      teaspoon chopped fresh sage

1/3   cup low-fat buttermilk

1      large egg, beaten to blend

In Dutch oven or large heavy pot over medium heat, melt 2 tablespoons butter. Add carrots, celery, onions, and garlic. Cook, stirring, 4 minutes or until vegetables begin to soften. Stir in ⅓ cup flour, 2 teaspoons salt, and ¼ teaspoon pepper. Add broth and bring to boil. Reduce heat to ­medium-low and add chicken. Partially cover pot and simmer 20 minutes.

In medium bowl, whisk ¾ cup flour, baking powder, sage, ½ teaspoon salt, and ¼ teaspoon  pepper. Stir in buttermilk, egg, and 1 tablespoon melted butter. Using 2 spoons, scrape spoonfuls of dumpling batter into simmering chicken mixture. Cover and simmer 15 minutes, or until dumplings are puffed and firm and chicken is tender. Divide among bowls and serve.

Make-Ahead: Can be made up to 1 day ahead, cooled, covered, and refrigerated. Rewarm covered over low heat.

 

Per serving:
Calories: 443
Total Fat: 15 g
Saturated Fat: 7 g
Sodium: 556 mg
Carbohydrate: 36 g
Fiber: 2 g
Protein: 40 g

Diabetic Exchanges: 2 starch, 5 lean meat, 1 vegetable, 2 fat

This article is featured in the January/February 2025 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.