Italian Veg - Spicy lentils with Tomatoes and Aroomatic Vegetables

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Spicy Lentils with Tomatoes and Aromatic Vegetables

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 medium carrot -- peeled and minced

1 celery rib -- minced

2 medium garlic cloves -- minced

1 1/2 cups drained canned whole tomatoes -- chopped

1 1/2 cups brown lentils (about 10 oz)

pinch cayenne

2 tablespoons minced fresh parsley leaves

salt

 

Heat the oil in a large saucepan. Add the oonion, carrot, and celery and saute

over medium heat until softened, about 10 minutes. Stir in the garlic and cook

for 1 minute more until slightly softened.

 

Add the tomatoes, lentils, cayenne, and 4 cups water. Bring to a boil, reduce

the heat to low and simmer gently, stirring occasionally, until the lentils are

tender and the liquid in the pan has evaporated, about 30 minutes.

 

Stir in the parsley and salt to taste and serve immediately. (Leftover lentils

can be refigerated for several days and reheated as needed. You may need to add

a little water when reheating them.)

 

Serving Suggestions - As a side dish, the lentils work well with most frittatas.

Serve large portions of this dish as a simple main course, with bread and salad.

Or mix the lentils with steamed white rice for an Italian-style rice-and-bean

dinner or thin the lentils with stock or water and use them as a pasta sauce.

 

Description:

" It's delicious and fast. A jolt of cayenne gives this dish an edge.

If you have fresh basil on hand, try it instead of the parsley. "

 

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Per Serving (excluding unknown items): 82 Calories; 7g Fat (72.9% calories from

fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 1 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0