After Thanksgiving, it was hard to even think about cooking again. A week and half later, I was back at it, starting with Stewed Lentils and Tomatoes. I had seen the recipe from the Barefoot Contessa awhile ago, and flagged it for a rainy day. Sunday was just that, and off I went. Having never eaten a dish like this, I had absolutely no idea what to expect. The recipe was simple, and literally an hour later, we enjoyed a deliciously, hearty meal – perfect for a rainy day. The aroma of the mixture was quite familiar, and Scott was the first to point out, it was similar to the Vegetarian Chili I made last year. While that dish was hearty and delicious as well, the almost three hours it takes to make, makes it a no-brainer, to make this before that one. Did I mention it makes about 8 portions too? Great for a one-pot meal, to last most of the week for lunches and dinners!
- I used No-Chicken Broth instead of Homemade Chicken Broth. Because I used boxed broth, I only added a scant 1 tsp. of kosher salt.
- I used a mini-food processor to chop up the tomatoes, because I wanted less to clean than the full-size one. A blender should work just fine as well (as would taking the food scissors to the tomatoes in the can).
- I incorrectly measured the fresh thyme, and probably added about 3 tsp. instead of 2. Still tasted great!
- French Green (or De Puy) lentils can be found at Whole Foods.