Meatless Monday: Stewed Lentils + Tomatoes

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!

Some notes

  • 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.
Stewed Lentils & Tomatoes

Stewed Lentils & Tomatoes

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