Monday, September 20, 2010
Stewed Lentils & Tomatoes
Lentils. Have you tried them? I will admit that this is the first time that I have made them and tried them. Maybe they seemed a bit weird to me before. Maybe I didn't have an inspiring recipe that made me include them on my grocery list. However, as the school year starts, and I get really busy with school-year activities, I am on the lookout for quick, simple, and sometimes meatless meals to get onto the dinner table with minimal effort. I loved how this meal turned out! So, lentils. I am now a fan. Easy, simple, inexpensive. Bennett ate them, Delancey didn't (truly, this dish didn't contain enough sugar for her). Reheated as leftovers (which I typically dislike, as a general rule), the flavor was even better and it held its texture nicely. As a bonus, this was my first Ina Garten recipe I have made, and I must say that despite never having watched her on the Food Network, I am a fan of hers now as well. Lentils + Ina Garten = happy, satisfied Karla. This meal will be making many reappearances this fall and winter.
Stewed Lentils and Tomatoes
Source: Barefoot Contessa at Home
2 tsp. olive oil
2 cups large-diced onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
3 cloves garlic, pressed, minced, or finely chopped
1 can (28-oz.) whole tomatoes or diced tomatoes
1 cup dried lentils
2 cups chicken stock or water for gluten-free
2 tsp. curry powder
2 tsp. fresh thyme leaves
2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 tbl. red wine vinegar
Heat oil in large stock pot. Add the onions and carrots and cook over medium heat until onions start to brown, about 8-10 minutes. Stir occasionally. Add garlic and cook for 1 minute more.
Meanwhile, place the canned tomatoes in the bowl of a food processor and pulse several times until tomatoes are coarsely chopped. Rinse and pick over lentils to make sure that there are no stones in the package.
Add the tomatoes, lentils, chicken broth, curry powder, thyme, salt, and pepper to the pot. Raise the heat to bring to a boil, then lower the heat and simmer, covered, for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.