Recipe for whitemartyr

[feliciakw]

Hey, whitemartyr! I'm finally getting around to posting the recipe I promised you way back when, when you directed me to the peanut ginger [insert yummy noises here] soup. It's a slow cooker recipe, but you could probably do some experimenting with it. Or find a nice slow cooker/crockpot. They're a really good investment. This recipe suggests a 6-qt. cooker.



(From one of the Fix-It and Forget-It books by Phyllis Pellman Good)

Lentil-Tomato Stew

3 cups water
28 oz. can peeled Italian tomatoes, undrained
6-oz. can tomato paste
1/2 cup dry red wine
3/4 tsp. dried basil
3/4 tsp. dried thyme
1/2 tsp. crushed red pepper
1 lb. dried lentils, rinsed and drained with any stones removed
1 large onion, chopped
4 medium-sized carrots, cut into 1/2" rounds
4 medium-sized celery ribs, cut into 1/2" slices
3 garlic cloves, minced (I use my garlic press)
1 tsp. salt
fresh basil or parsely, chopped, for garnish

1. Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, and crushed red pepper in slow cooker.
2. Break up tomatoes with wooden spoon and stir to blend them and the paste into the mixture.
3. Add lentils, onion, carrots, celery, and garlic.
4. Cover. Cook on Low 10-12 hours or on High 4-5 hours.
5. Stir in salt.
6. Serve in bowls, sprinkled with chopped basil or parsley.

What I really like about this stew is that you don't have to soak the lentils overnight (for the slow cooker) like you do in a lot of recipes. And it's really hearty, so George really likes it. And rather than mincing the garlic, I find it much easier to press the garlic (the garlic press is a wonderful invention). And we usually opt to garnish with shredded mozzarella. Parmesan would work well, too.

Enjoy!

Comments

[whitemartyr.livejournal.com]

thank you! That sounds way yummy! :)