Lentil Stew With Tomatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1 small: Onion, (s) peeled and diced
2: Garlic clove, (s) finely chopped
1 small: Carrot peeled and diced,
1 1/2 cup: Dried brown lentils,
4 cup: Chicken stock,
1 cup: Canned crushed tomatoes,
1/2 cup: Red wine,
1/2 tsp: Dried oregano,
1 tsp: Dried thyme,
1/8 tsp: 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
Source from luhu.jp
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
Source from luhu.jp