Recipe by Sue Lau
Louisiana-style chili. Does it get chilly in Louisiana? Spice this one up with some red pepper if you want to. You know I like dat.
Top Review by Dr. Jenny
DH and I enjoyed this lentil stew for dinner last night. It was really easy to make and I had all the ingredients on hand. It had nice flavor and was especially good with some grated Parmesan sprinkled on top. We served over brown basmati rice. Perfect for a weeknight meal. Thanks for posting!
- 1 tablespoon olive oil
- 3⁄4 cup chopped onion
- 2 cloves garlic, minced
- 1 1⁄2 cups water
- 1 bay leaf
- 1⁄2 cup brown lentils
- 1 (15 ounce) can tomatoes
- 1⁄3 cup dry red wine
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1⁄2 teaspoon dried oregano
- 1⁄4 teaspoon dried thyme
- 1⁄4 teaspoon salt (to taste)
- 1⁄8 teaspoon pepper (to taste)
- 2 cups chopped zucchini
Directions See How It's Made
- In a 3-quart saucepan, saute the onion and garlic in oil until tender.
- Add water and bay leaf; bring to a boil.
- Stir in lentils and return to a boil.
- Reduce heat and simmer for 30 minutes.
- Stir in tomatoes, breaking them up; add wine, tomato paste, sugar, basil, oregano, thyme, salt and pepper.
- Bring stew to a boil; then reduce heat and simmer 10 minutes; add zucchini and simmer 15 minutes more.
- Discard bay leaf before serving.
- Serve over grilled slices of polenta or steamed brown rice, if desired.