Recipe by Faith77
I got this recipe from the 1st edition of 'everday food, by martha stwerart' This dish is really good, I normally add more garlic and bay leaves and sometimes omit the vinegar. *Depending on how fresh the lentils are the cooking time will vary from 20 - 40 minutes.* *You may even add in 2-1/2 cups cooked short pasta = 1 cup dried*
Top Review by mabers
Like Mary in OR, I had to add a lot more liquid (maybe 2 or 3 cups!) and extend the cooking time. If I make it again I would 'zap' the tomatoes in the food processor briefly. I don't like eating even small chunks of canned tomatoes.....I guess it depends on personal preference.
- 1 1⁄2 tablespoons olive oil
- 3 carrots, chopped
- 2 stalks celery, sliced
- 1 onion, chopped
- salt and pepper
- 2 cloves garlic, minced
- 1⁄4 teaspoon dried thyme
- 1 dried bay leaf
- 1 (28 ounce) can whole tomatoes, with their juice
- 4 cups water
- 1 cup lentils, picked over and rinsed well
- 1 tablespoon wine vinegar
Directions See How It's Made
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the carrots, celery, onion, 1 tsp salt, and 1/4 tsp pepper.
- Cook until onion is translucent, about 5 minutes.
- Add garlic, thyme, and bay leaf, and cook until vegetables begin to soften, 2-3 minutes longer.
- Add tomatoes with their liquid, breaking them up with a large spoon.
- Add water and lentils, and bring to a boil.
- Reduce heat, and simmer, partially covered, until lentils are tender about 30 minutes.
- Just before serving stir in vinegar.