Saturday, January 3, 2009
French Lentil Stew
I first had this in the south of France, Charlie's lentil stew, with bay leaves and herbs from the garden and lentils from a can (it's france, afterall), with a generous glass of Cahor wine, slow-cooked for hours. This one is the local version.
1 ts olive oil
1/2 red onion, diced
Freshly ground black pepper, salt
1 large garlic clove, microplaned
1/2 can of diced tomatoes (no salt)
1 carrot, diced
1 celery stalked, diced
2 bell peppers ( red, green), diced
1/2 summer squash, diced
1/4 cup red wine
fresh herbs (rosemary, thyme and several bay leaves)
3/4 cp french lentils, dried
1 rapunzel vegetable bouillon cube, dissolved in 1 cup of hot water
Sautee onion and garlic in olive oil. Add all the vegetables (besides the lentils), and sautee for 5 min. Add red wine, and sautee until the liquid is evaporated. Add herbs, lentils and bouillon. Simmer at low heat for 30 min.
Makes 8 servings a 110 kcal.