And it was a perfect night for stewed lentils. Funnily enough, even though I had the cookbook, I didn't start making these until I read this.
Stewed Lentils (from the Barefoot Contessa at Home)
2 tsp olive oil
2 onions, diced
4 large carrots, diced
1 tbsp minced garlic
1 796 mL can whole plum tomatoes (puree them in a food processor with the juice)
1 c green lentils
2 c vegetable stock
2 tsp curry powder
1 tsp thyme2 tsp kosher salt
black pepper
Heat the oil in a large saucepan. Add the onion and carrots and cook for 8 to 10 minutes until softened. Add the garlic and cook for a minute. Add the tomatoes, lentils, stock and seasonings to the pot. Bring to a boil and then simmer, covered for 40 minutes or until the lentils are tender. Remove from the heat and allow to stand for 10 minutes before serving.
I served this alongside some mashed potatoes to soak up the juices.
No comments:
Post a Comment