Sunday, March 14, 2010

Green Lentil Stew with a Tomato Sauce

I've renamed this "Tomato Stew". Delicious. Simple. Very filling.

2 servings
190 calories per serving

7 tbsp green-brown lentils(dried), rinsed and drained
1 cup My Mother's Tomato Sauce (recipe below)
salt to taste

It is not necessary to soak the lentils in advance.

Rinse the lentils and pick out any small stones and debris. Cook them in a saucepan of salted water, about 20-25 minutes until tender but still somewhat al dente. Drain the lentils, discard the liquid and set them aside.

Heat My Mother's Tomato Sauce in a saucepan over medium-low heat. Add the lentils and cook 5-7 minutes, with occasional stirring, until the lentils are fully cooked.

Serve with steamed couscous, steamed basmati rice or steamed brown rice.

I served it with whole wheat couscous and it was perfect.

My Mother's Tomato Sauce

makes 2-1/2 cups

1-2/3 cup canned tomatoes (diced or chopped)
1 clove garlic
1/2 onion, finely chopped
1/2 carrot, finely chopped
1/4 stalk celery, finely chopped
1 tbsp olive oil
1-1/2 tbsp butter, unsalted
1/2 tsp salt
1/4 tsp ground pepper

A food processor to chop the vegetables and a pressure cooker to reduce the cooking time would make things easier with this recipe.

Finely chop the onion, carrot, celery, and garlic.

Heat the oil and butter in the pressure cooker or in a saucepan over low heat. Add the chopped vegetables. Cook 4-5 minutes, stirring a few times; the vegetables must soften without burning. Add the diced tomatoes, salt and pepper to taste.

If you are using a pressure cooker, cover, close and bring to high pressure. Cook 15 minutes from the time it starts to spatter (Follow the manufacturer's directions to determine when high pressure has been reached. If you are not using a pressure cooker, simmer, covered, for about 45 minutes.

This sauce can be stored up to 2 weeks in the refrigerator. Freeze larger quantities.

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