MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lentils Cacciatore
Categories: Vegetables, Herbs, Sauces
Yield: 4 Servings
2 tb Extra-virgin olive oil
2 lg Carrots; peeled, cut in
- 1/4" pieces
1 Red bell pepper; cored,
- thin sliced lengthwise
Salt & black pepper
1/4 c Capers; drained
3 tb Tomato paste
5 cl Garlic; thin sliced
1 1/2 ts Fresh rosemary -OR-
1/2 ts Dried rosemary
1/2 c Red wine or stock
14 oz Can crushed or diced
- tomatoes
3/4 c Red lentils
In a large Dutch oven or pot, heat the oil over medium-high. Add
the carrots and bell pepper, season with salt and pepper, and cook
until just softened, 3 minutes.
Add the capers, tomato paste, garlic, and rosemary and cook,
stirring occasionally, until the tomato paste begins to stick to
the bottom of the pot, 2 to 3 minutes.
Add the wine, season with salt and pepper, and cook until nearly
all the liquid has evaporated, 2 to 3 minutes.
Add the tomatoes, red lentils and 2-1/2 cups water. Bring to a
boil, partly cover, then reduce the heat and simmer until the
lentils start to break down and lose their shape, 20 to 25 minutes.
Stir vigorously from time to time to scrape any stuck lentils from
the bottom of the pot. Season generously with salt and pepper.
Recipe by Ali Slagle
Recipe FROM:
https://cooking.nytimes.com
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