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Prep Time: 5 Minutes Cook Time: 65 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Louisiana-style chili. Does it get chilly in Louisiana? Spice this one up with some red pepper if you want to. You know I like dat. Ingredients:
1 tablespoon olive oil |
3/4 cup chopped onion |
2 cloves garlic, minced |
1 1/2 cups water |
1 bay leaf |
1/2 cup brown lentils |
1 (15 ounce) can tomatoes |
1/3 cup dry red wine |
3 tablespoons tomato paste |
1 teaspoon sugar |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon salt (to taste) |
1/8 teaspoon pepper (to taste) |
2 cups chopped zucchini |
Directions:
1. In a 3-quart saucepan, saute the onion and garlic in oil until tender.
2. Add water and bay leaf; bring to a boil.
3. Stir in lentils and return to a boil.
4. Reduce heat and simmer for 30 minutes.
5. Stir in tomatoes, breaking them up; add wine, tomato paste, sugar, basil, oregano, thyme, salt and pepper.
6. Bring stew to a boil; then reduce heat and simmer 10 minutes; add zucchini and simmer 15 minutes more.
7. Discard bay leaf before serving.
8. Serve over grilled slices of polenta or steamed brown rice, if desired.
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