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

Title: Lentils Cacciatore
Categories: Vegetables, Herbs, Sauces
Yield: 5 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.

By: Ali Slagle

Yield: 4 to 6 servings

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

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