MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lentils Cacciatore
 Categories: Vegetables, Herbs, Sauces
      Yield: 4 Servings

      2 tb Extra-virgin olive oil
      2 lg Carrots; peeled, cut in
           - 1/4" pieces
      1    Red bell pepper; cored,
           - thin sliced lengthwise
           Salt & black pepper
    1/4 c  Capers; drained
      3 tb Tomato paste
      5 cl Garlic; thin sliced
  1 1/2 ts Fresh rosemary -OR-
    1/2 ts Dried rosemary
    1/2 c  Red wine or stock
     14 oz Can crushed or diced
           - tomatoes
    3/4 c  Red lentils

  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.

  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.

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

  Add the tomatoes, red lentils and 2-1/2 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.

  Recipe by Ali Slagle

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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