Yield: 6 servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 small | Onion(s) peeled and diced |
2 \N | 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 \N | Bay leaf |
\N \N | Salt and pepper to taste |
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