Lentils Cacciatore

 

INGREDIENTS

Yield:4 to 6 servings

• 2tablespoons extra-virgin olive oil
• 2large carrots, peeled and cut into ¼-inch pieces
• 1red bell pepper, stems and seeds removed, thinly sliced lengthwise
• Kosher salt and black pepper
• ¼cup capers, drained
• 3tablespoons tomato paste
• 5garlic cloves, thinly sliced
• 1½teaspoons fresh rosemary or ½ teaspoon dried rosemary
• ½cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar)
• 1(14-ounce) can crushed or diced tomatoes
• ¾cup red lentils (see Tip)

PREPARATION

1. Step 1

   In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.

2. Step 2

   Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.

3. Step 3

   Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.

4. Step 4

   Add the tomatoes, red lentils and 2½ cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.

TIP

• You could also use canned white beans, or dried brown lentils, which won’t break down as much as red lentils.