Lentil stew with tomatoes

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 small Onion(s) peeled and diced
2 Garlic clove(s) finely chopped
1 small Carrot peeled and diced
1½ cup Dried brown lentils
4 cups Chicken stock
1 cup Canned crushed tomatoes
½ cup Red wine
½ teaspoon Dried oregano
1 teaspoon Dried thyme
⅛ teaspoon 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

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