STEWED LENTILS & TOMATOES
LIsa bernstein
FROM THE BAREFOOT CONTESSA---IT’S GOT TO BE GOOD!
ingredients
- 2 TSP GOOD OLIVE OIL
- 2 CUPS LARGE-DICED YELLOW ONIONS (2 ONIONS)
- 2 CUPS LARGE-DICED CARROTS (3-4 CARROTS)
- 3 GARLIC CLOVES-MINCED
- 1 CAN (28 OUNCE) WHOLE PLUM TOMATOES ,CHOPPED INTO BIG PIECES,RESERVE JUICE
- 2 CANS LENTILS (SEE NOTES)
- 1/2 CUPS LOW-SODIUM CHICKEN STOCK
- 2 TSP MILD CURRY POWDER
- 2 TSP FRESH THYME LEAVES
- 2 TSP KOSHER SALT
- 1/4 TSP WHITE PEPPER
- 1 TBSP GOOD RED WINE VINEGAR
directions
- 1
HEAT OIL IN LARGE SAUCEPAN. ADD ONIONS,CARROTS AND COOK OVER NEDIUM-LOW HEAT 8-10 MINUTES, UNTIL THE ONION STARTS TO BROWN.STIR OCCASIONALLY.ADD THE GARLIC AND COOK 1 MORE MINUTE. ADD THE TOMATOES, WITH SOME JUICE ,LENTILS ,CHICKEN BROTH, CURRY, THYME, SALT AND PEPPER TO THE PAN. RAISE THE HEAT TO BOIL A MINUTE , THEN LOWER THE HEAT AND SIMMER COVERED UNTIL CARROTS ARE SOFT (DON’T LET LENTILS BECOME MUSHY)
- 2
REMOVE FROM HEAT AND ALLOW THE LENTILS TO SIT COVERED 10 MINUTES. ADD THE VINEGAR. SEASON WITH S & P TO TASTE
- 3
SERVE HOT.
Source: LIsa
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