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Cooked by: Chef / Ethnicity: Cajun/Creole cuisine / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Heat the oil on a 3-qt saucepan over medium-high heat. Add the onion
and garlic and cook, stirring until softened. Add the water and bay
leaf and bring to a boil. Stir in the lentils and return to a boil.
Reduce the heat and simmer 30 minutes. Stir in the tomatoes wit the
liquid, breaking them up with the back of the spoon. Add the wine,
tomato paste, sugar,basil, oregano, thyme, salt, and pepper. Bring to
a boil; reduce the heat and simmer 10 minutes longer. Add the zucchini
and simmer 15 minutes longer. Discard the bay leaf before serving.
This stew is a Louisiana-style chili. You can also serve it as a sauce
over polenta or brown rice.
~--
| Ingredients:
1 Tablespoon(s) Tomatoes, crushed
1/4 Cup(s) Onion,chopped
2 Garlic cloves,minced
1 1/2 Cup(s) (1 can) Chick Peas **
1/2 Cup(s) Lentils
15 Ounce(s) Tomatoes,whole,peeled(can)
1/3 Cup(s) Dry red wine
3 Tablespoon(s) Zucchini,chopped
1 Teaspoon(s) Basil
1/4 Teaspoon(s) Thyme
1/4 Teaspoon(s) Beef Bouillon; Instant
1/8 Teaspoon(s) Pepper |
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