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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I got this recipe from the 1st edition of 'everday food, by martha stwerart' This dish is really good, I normally add more garlic and bay leaves and sometimes omit the vinegar. *Depending on how fresh the lentils are the cooking time will vary from 20 - 40 minutes.* *You may even add in 2-1/2 cups cooked short pasta = 1 cup dried* Ingredients:
1 1/2 tablespoons olive oil |
3 carrots, chopped |
2 stalks celery, sliced |
1 onion, chopped |
salt and pepper |
2 cloves garlic, minced |
1/4 teaspoon dried thyme |
1 dried bay leaf |
1 (28 ounce) can whole tomatoes, with their juice |
4 cups water |
1 cup lentils, picked over and rinsed well |
1 tablespoon wine vinegar |
Directions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the carrots, celery, onion, 1 tsp salt, and 1/4 tsp pepper.
3. Cook until onion is translucent, about 5 minutes.
4. Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2-3 minutes longer.
5. Add tomatoes with their liquid, breaking them up with a large spoon.
6. Add water and lentils, and bring to a boil.
7. Reduce heat, and simmer, partially covered, until lentils are tender about 30 minutes.
8. Just before serving stir in vinegar.
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