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Title: Lentil Stew with Tomatoes
Categories: Vegetable Check
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1 | sm | Onion(s) peeled and diced |
| 2 | Garlic clove(s) finely chopped | |
| 1 | sm | Carrot peeled and diced |
| 1 1/2 | c | Dried brown lentils |
| 4 | c | Chicken stock |
| 1 | c | Canned crushed tomatoes |
| 1/2 | c | Red wine |
| 1/2 | ts | Dried oregano |
| 1 | ts | Dried thyme |
| 1/8 | ts | Hot red pepper flakes |
| 1 | Bay leaf | |
| 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
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