Lentil stew with tomatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | small | Onion(s) peeled and diced |
| 2 | Garlic clove(s) finely chopped | |
| 1 | small | Carrot peeled and diced |
| 1½ | cup | Dried brown lentils |
| 4 | cups | Chicken stock |
| 1 | cup | Canned crushed tomatoes |
| ½ | cup | Red wine |
| ½ | teaspoon | Dried oregano |
| 1 | teaspoon | Dried thyme |
| ⅛ | teaspoon | Hot red pepper flakes |
| 1 | Bay leaf | |
| Salt and pepper to taste | ||
Directions
In a heavy nonreactive saucepan, heat the olive oil over medium heat.
Add the onion, garlic, and carrot and saut gently for 5 minutes, until the vegetables are softened.
Add the lentils, stock, tomatoes, red wine, oregano, thyme, red pepper flakes, and bay leaf. Bring to a boil over high heat, then lower the heat and simmer gently for about 1 hour, until the lentils are tender. If necessary, add more liquid to keep the lentils from getting too dry. The liquid sauce reduce and thicken to a nice sauce.
Discard the bay leaf and add salt and pepper to taste. Serve hot.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 135 Submitted By DIANE LAZARUS On 06-28-95