RECIPE: Spicy Lentils With Tomatoes & Aromatic Vegetables

[Guest guest]

This was lunch today. (You can see it on http://beanvegan.blogspot.com)

 

This recipe is one I adapted from one in Bishop, _The Complete Italian

Vegetarian

Cookbook_ (1997). The original recipe required oil to saute the onion, carrot,

celery and

garlic first. You can do that if you prefer. It also assumed youÕd be working

from scratch

and cooking the lentils from dried ones. I pre-cook mine and freeze until

needed, so . . .

 

SPICY LENTILS WITH TOMATOES & AROMATIC VEGETABLES

 

1 medium onion, minced

1 medium carrot, minced

1 celery rib/stalk, minced

2 garlic cloves, minced

1-1/2 cups drained canned whole tomatoes, chopped (probably a 14-oz can - I used

what

was left of my larger sized can)

4-1/2 cups cooked brown lentils (home cooked or canned. ItÕd be about 3 cans, I

think.)

1/2 tsp cayenne (it really gives the lentils a zing)

2-3 Tbsp fresh parsley, minced

salt to taste

 

In a large pot, put the onion, carrot, celery and garlic with a little stock

over high heat until

the veggies are soft. Add all the other ingredients except the salt and parsley.

Add half a

cup or more of stock. (I used the liquid saved from cooking the lentils.)

 

Bring the mixture to a boil, turn the heat to low and simmer for around 10 or 15

minutes,

until the flavours have had time to blend nicely and all the liquid has

evaporated. You

should keep an eye on this and add more stock if it evaporates too quickly and

stir from

time to time. (YouÕll figure it out.)

 

Stir in the parlsey and salt to taste. Serve with crusty bread and salads.

 

Love, Pat