1 tb Olive oil
1/4 c Onion; chopped
2 cl Garlic; minced
1 1/2 c Water
Bay leaf
1/2 c Lentils
15 oz Can whole peeled tomatoes
1/3 c Dry red wine
3 tb Tomato paste
1 ts Sugar
1 ts Basil
1/2 ts Oregano
1/4 ts Thyme
1/4 ts Salt
1/8 ts Pepper
2 c Zucchini; chopped
Heat the oil on a 3 qt saucepan over medium-high heat. Add the
onion and garlic and cook, stirring until softened. Add the water
and bay leaf and bring to a boil. Stir in the lentils and return to
a boil. Reduce the heat and simmer 30 minutes. Stir in the tomatoes
with the liquid, breaking them up with the back of the spoon. Add
the wine, tomato paste, sugar, basil, oregano, thyme, salt, and
pepper. Bring to a boil; reduce the heat and simmer 10 minutes
longer. Add the zucchini and simmer 15 minutes longer. Discard the
bay leaf before serving. This stew is a Louisiana-style chili. You
can also serve it as a sauce over polenta or brown rice.
