Thursday, March 4, 2010

Stewed Lentils and Tomatoes

Cooking has always been something I've been intrigued by, I've enjoyed doing, and I loved having delicious end results. Starting this food blog was a way for me to organize my recipes, and write notes about the food, the taste, and how it was prepared. I've come to realize that I've really started to not only try new methods but try new foods. I recently just tried quinoa (pronounced "KEEN-wah") in this recipe, and I was thrilled to expand my cooking repertoire even more by trying lentils for the first time. Lentils are small, lens-shaped legumes that have high levels of protein and fiber, with a texture similar to lima beans. (I purchased this in the bulk bins at Whole Foods for $1.39/lb.) I loved how delicious and healthy this dish was. I was skeptical on the curry spice, but it paired beautifully in this soup.

Here is a picture of the green lentils

Stewed Lentils and Tomatoes
2 tsp good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3-4 carrots)
1 Tbsp minced garlic (3 cloves)
28 ounce can whole plum tomatoes, undrained
1 cup French green lentils (7 ounces)
2 cups chicken stock, preferably homemade
2 tsp mild curry powder
2 tsp chopped fresh thyme leaves (Used 1 tsp dried thyme)
2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 Tbsp good red wine vinegar

1. Heat the oil in a large saucepan. Add the onions and carrots and cook over medium-low heat for 20-30 minutes, until the onions and carrots are softened. Stir occasionally with a wooden spoon.
2. Add the garlic and cook for 1 more minute.
3. Meanwhile, place the canned plum tomatoes, including the juice, in the bowl of a food processor fitted with a steel blade and pulse several times until the tomatoes are coarsely chopped.
4. Rinse and pick over the lentils to make sure there are no stones in the package.
5. Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. 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.
6. Add the vinegar, season to taste and serve hot.

Source: Originally from Ina Garten, As seen on The Sisters’ Cafe


Anonymous said...

This looks like something I'd love. Is it bad that I am surprised it is an Ina Garten recipe?

Jenn said...

ooh curry powder, what a great idea. I made a lentil stew this week and thought it was rather bland. I will def. try this next time!

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