Thursday, April 18, 2019

Green Lentil Stew with a Tomato Sauce

Quantity : 4 servings
Preparation : 5 min Cooking : 30 min
190 calories/serving

1 cup green or brown lentils (dried), rinsed and drained 150 g
2 cups My Mother's Tomato Sauce 500 mL
1 pinch salt [optional] 0.2 g

Before you start
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 min 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 min, with occasional stirring, until the lentils are fully cooked.

My Mother's Tomato Sauce

Quantity : 625 ml
Preparation : 10 min Cooking : 20 min

1 2/3 cup canned tomatoes (diced) 400 g
1 clove garlic
1/2 onions, finely chopped 100 g
1/2 carrots, finely chopped 50 g
1/4 stalk celery, finely chopped 18 g
1 tbsp olive oil 15 mL
1 1/2 tbsp butter, unsalted 20 g
1/2 tsp salt 2 g
1/4 tsp ground pepper 1 g

Before you start
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 min, 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 min 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 min.

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

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