Monday, September 30, 2013

Stewed Lentils and Tomatoes

Here's another recipe from the Barefoot Contessa!  Once again, we were all very pleased.  I'm always looking for new ways to cook lentils so I was delighted when I came across the recipe.  What I liked so much about this dish was it gave me something to do with some leftover lentils I had already cooked.  The original recipe operates under the assumption you'll be cooking the lentils right then, but if you're short on time and have some leftovers, this dinner comes together in a snap.

I served this much like I did one of our other lentil meals: with some crusty whole grain bread and a steamed green veggie and a salad.  Delicious. You could also serve this along side some brown rice or other hearty grain.

Original recipe here.

Stewed Lentils and Tomatoes
serves 6
serve with hearty bread or a whole grain
  • 2 yellow onions, diced
  • 4 cups large-diced carrots
  • 1 TBLS minced garlic
  • 2 cans diced tomatoes with juice
  • 1 TBLS curry powder
  • 11/2 cup dry lentils cooked in 3 cups vegetable broth OR 3 cups cooked lentils
  • 1 tsp thyme
  • 1/4 tsp pepper
  • 1 TBLS red wine vinegar
  • salt and pepper to taste
  • opt: kale or spinach, chopped and wilted at the end
-- Saute onion and carrots 10 minutes (saute longer if you're using already cooked lentils)
-- Add garlic and saute one minute
-- Add the remaining ingredients (minus the vinegar), bring to a boil, reduce heat, cover and simmer 30-40 minutes until lentils are done. (If using cooked lentils, simply add the lentils in and bring to a boil and simmer 5-10 minutes uncovered until it starts to thicken a little.)
-- Add the vinegar and season to taste.
-- CROCKPOT: dump everything in and cook on high for 4 hours

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