| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Onion,chopped |
| 2 |
x |
Garlic cloves,minced |
| 1 1/2 |
c |
Water |
|
|
Bay leaf |
| 1/2 |
c |
Lentils |
| 15 |
oz |
Tomatoes,whole,peeled(can) |
| 1/3 |
c |
Dry red wine |
| 3 |
tb |
Tomato paste |
| 1 |
ts |
Sugar |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Oregano |
| 1/4 |
ts |
Thyme |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Zucchini,chopped |
INSTRUCTIONS
Heat the oil on a 3-qt saucepan over medium-high heat. Add the onion and
garlic and cook, stirring until softened. Add the water and bay leaf and
bring to a boil. Stir in the lentils and return to a boil. Reduce the heat
and simmer 30 minutes. Stir in the tomatoes wit the liquid, breaking them
up with the back of the spoon. Add the wine, tomato paste, sugar,basil,
oregano, thyme, salt, and pepper. Bring to a boil; reduce the heat and
simmer 10 minutes longer. Add the zucchini and simmer 15 minutes longer.
Discard the bay leaf before serving. This stew is a Louisiana-style chili.
You can also serve it as a sauce over polenta or brown rice.
~--
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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