Lentils Cacciatore

Name: Lentils Cacciatore
Total time: 40 min
Ingredients: 2 tablespoons extra-virgin olive oil; 2 large carrots, peeled and cut into 1/4-inch pieces; 1 red bell pepper, stems and seeds removed, thinly sliced lengthwise; Kosher salt and black pepper; 1/4 cup capers, drained; 3 tablespoons tomato paste; 5 garlic cloves, thinly sliced; 1 1/2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary; 1/2 cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar); 1 (14-ounce) can crushed or diced tomatoes; 3/4 cup red lentils (see Tip)

4.0

(1.2k)

cooking.nytimes.com

Your recipes

Total: 40 minutes

Servings: 5

Author : Ali Slagle

bell pepper capers carrot

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.

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.

Step 3

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

Step 4

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.

Top similar recipes

Curated for you