Friday, April 24, 2015

Lentil Stew

1-1/2 cups lentils
1-1/2 qt. tap water (6 cups)
1 tsp. salt
1/4 tsp. pepper
3 tbsp. olive oil
1 can (15 oz.) tomatoes
1 large onion, chopped
1 tbsp. minced garlic
1/2 tsp. basil, optional

      Get out a large stew pot.  Put lentils in it, add water.  Can wash lentils first in a colander.  They do sometimes have a little dirt in them, so rinsing them is a good idea.  Put clean lentils in big pot (4-qt.) and add tap water.  Bring lentils to a boil, simmer on back of stove about an hour.  They should be nice and soft, if not, cook them a little longer, until soft enough to suit.  Get a cast-iron skillet or frying pan.  Heat olive oil in skillet over medium-high heat.  Add onion and garlic.  Quickly sautè onions and garlic until tender and translucent, a couple minutes.  Then add tomatoes and basil.  Bring to a slow boil, simmer a few minutes.  Meanwhile, add salt and pepper to lentils.  When tomatoes and onions are hot, add them to pot of lentils.  Stir and serve.  This is very hearty.  If already love lentils, then this will probably become a favorite.  If you don't like yet, then this is a good 'get acquainted' dish!  They have a special flavor which puts one in mind of getting closer to earth.  Offer hot muffins and celery sticks, stuffed with peanut butter as side dish.

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