| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | Main dishes, Soups & ste | 8 | Servings | |
INGREDIENTS
| 4 | c | Dried lentils |
| 6 | c | Water, more if necessary |
| 16 | oz | Canned tomatoes chopped |
| 2 | ts | S, ground cumin |
| 1 | ts | Paprika |
| 1/2 | ts | Dried thyme |
| 12 | Garlic cloves, minced | |
| 2 | md | Onions, finely chopped |
| 2 | ts | S, salt |
| Freshly ground black pepper | ||
| 6 | tb | Ons, tomato paste |
| 2 | tb | Ons, balsamic vinegar |
| Crushed red pepper, to taste | ||
| Thin slices of aged cheddar | ||
| Toasted cashews | ||
| Minced fresh parsley |
INSTRUCTIONS
OPTIONAL TOPPINGS Place lentils and 6 cups waer in a large kettle or Dutch oven. Bring to a boil, partially cover (mostly cover, but leave an air vent), and lower heat to a simmer. Leave it this way for about 30 minutes, cheking it every now and then to be sure it isn't cooking any faster than a gentle simmer. Add tomatoes, cumin, paprika, thyme, garlic and onions. Stir, mostly cover again, and let it cook for another 45 to 60 minutes until the lentils are tender. Check the water level as it cooks, and add water or tomato juice in 1/4 cup increments as needed to prevent dryness. Stir from the bottom every 10 to 15 minutes during the cooking. Add salt, pepper, and tomato paste. Stir and continue to simmer slowly, partially covered, until the lentils are very soft (up to 30 minutes more). About 10 to 15 minutes before serving, add vinegar and red pepper. Adjust the seasonings to taste, and serve with some or all of the optional toppings. Posted to EAT-L Digest 31 Dec 96 Recipe by: Still Life With Menu/Mollie Katzen From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM> Date: Thu, 2 Jan 1997 11:13:39 -0500
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