Tomato Braised Lentils

Lentils, a type of pulse or legume, have been a part of the human diet for thousands of years and were one of the first crops domesticated in the Near East. They are an excellent and inexpensive source of protein and so an important part of the diet in parts of the world with large vegetarian populations. Lentils are easy to cook and a versatile ingredient, which lend them well to an array of dishes aside from lentil soup. I like braised lentils along side feta roasted potatoes and fried sweet potatoes.

Any type of lentil will work for this dish, though water amounts and cooking times might require adjustments.

1 c lentils

1 medium carrot, peeled and finely diced

1 stalk celery, trimmed and finely diced

1 medium yellow onion, trimmed and finely diced

1 clove garlic, pressed or finely chopped

½ c white wine

3 c water plus more as necessary

1 c tomato purée

1 tbsp parsley, finely chopped

½ tsp oregano, finely chopped

½ tsp basil finely chopped

1 tbsp olive oil

salt and pepper

1. Heat olive oil in a medium Dutch oven or similar style heavy-bottomed pot over medium heat. Add onion, carrot and celery and sauté until translucent, about 5 minutes. Add garlic and lentils, stir to combine, add wine and bring to a simmer. Add water, cover pot, reduce heat to medium or medium-low and simmer lentils until tender, about 30-45 minutes.

2. Once lentils are tender, stir in tomato purée, bring to a simmer, cover and braise until liquid has been reduced.

3. Add freshly chopped herbs, remove lentils from heat and set aside for about 10 minutes. Season to taste with salt and pepper. Serve warm or room temperature

Serves 3-4