It's Tuesday again! And time for another wonderful recipe. Remember that tasty challah recipe I posted last week? Well, that same friend who sent me that recipe sent along this one as well. It's a vegetarian lentil recipe, and it's delicious. And it's easy to make! This recipe serves about 4 to 6 people, so if you're serving a crowd, make sure to double it.
- 1 cup brown lentils
- 1 dried peperoncino (chili pepper)
- 2 garlic cloves
- 1 carrot
- 1 celery rib
- 2 medium tomatoes
- 3 Tbsp olive oil
- 1 cup dry red wine
- 2 tsp sugar
- ½ bunch basil
- 1 Tbsp red wine vinegar
- Rinse the lentils in a colander. Crush the peperoncino. Peel and chop the garlic and carrot. Trim, and chop the celery.
- Bring a pot of water to a boil, blanch the tomatoes; rinse under cold water. Core, peel, and finely chop them.
- Heat 2 tablespoons of oil in a large saucepan. Saute the garlic, peperoncino, carrot, and celery.
- Add the lentils and 2 cups of water. Bring to a boil, reduce heat, and simmer for about 40-60 minutes; do not let lentils get too soft. If necessary, add some water to the simmering lentils.
- Meanwhile, sauté the tomatoes in the remaining oil in a small skillet for about 10 minutes or until they have fallen apart.
- Heat the wine and sugar in a small saucepan and cook down to about a half. Shred the basil leaves in small pieces. Mix the lentils, tomatoes, and the reduced wine, and season with salt and pepper. Sprinkle with basil.