Thursday, January 27, 2011

Lentil Stew (and couscous too!)

My lovely sister came over tonight. For us, Thursdays are comfy, comfort-food sister-date nights. Since I had been eating a little less than healthfully throughout the day I wanted to make something that was both good for the soul and good for the body. So, we prepared the following concoction (adapted from Market Vegetarian by Ross Dobson):

Napolitana Lentil Stew
1/2 cup green or brown lentils
3 Tbsp olive oil
1 onion chopped,
2 garlic cloves, chopped
1 Tbsp oregano
1 tsp dried hot pepper flakes
2 ripe tomatoes, roughly chopped
1 cup passata or tomato puree (I used 1 cup canned tomato sauce)

  • Place lentils in large saucepa, cover with cold water, and set over high heat. Bring to boil, reduce heat, and let simmer for 20 minutes. Drain and set aside.
  • Put oil in saucepan and set over high heat. Add onion, garlic, oregano, and pepper flakes and sautee for 5 minutes, stirring often. 
  • Add tomatoes, passata, lentils, and 1 cup water. Bring to boil, reduce heat, and let simmer gently for 10 minutes, stirring occasionally.
Sister... Stirring the stew!

Serve with crusty warm bread (or, as we did, with couscous!)

So. Delicious.

If the idea of lentils offends, then consider...
  • lentils are full of protein, fiber and iron and are virtually fat-free
  • they are SUPER easy to prepare
  • they cost next to nothing
  • lentils lower cholesterol and help manage blood sugar levels
  • they are delicious served cold or hot
I love using lentils in stews (this one is also great because tomatoes have lycopene (an anti-aging antioxidant). I also love having them cold on top of salads.

A challenge to my readers: If you haven't already, add lentils to your diet! They are superfoods!

Not the most glamorous shot... But it's a Thursday night... and that means chillin' and watching Hulu shows.