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Lentil Stew with Rosemary

Source of Recipe

AMA Family Health Cookbook


List of Ingredients

1 1/2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and thinly sliced
1 large celery rib, thinly sliced
2 garlic cloves, finely chopped
3 cups chicken stock
1 1/2 cups dried lentils, rinsed and picked over
16 ounces stewed tomatoes with juice
1 bay leaf, broken in half
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh rosemary (1 tsp dried)
1 1/2 teaspoons chopped fresh sage (1 tsp dried)
2 teaspoons balsamic vinegar


Recipe

Heat the oil in medium large saucepan. Add the onion, carrot and celery, and cook over medium heat, stirring occasionally, until they begin to soften, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the broth, lentils, tomatoes, bay leaf, salt and 2 cups of water. Bring to a boil, breaking the tomatoes into chunks with the sides of a spoon if needed.

Reduce the heat to low, and cook, covered, until lentils are tender but retain their shape, about 30 minutes. Green lentils usually take about 15 minutes longer to soften. Uncover, stir in the rosemary and sage, and simmer until the lentils are thickened to a stewlike consistency, 5-10 minutes. Discard the bay leaf. Stir in the vinegar and season with pepper and salt to taste. Serves 4.