Friday, June 3, 2011

Napoli Lentils

This dish is heaven on earth.  I love Italian food more with each day and this dish is no exception.  I got it from a fabulous cookbook "Market Vegetarian" by Ross Dobson and this person is an utter genius!  I modified a few things and here is the final result!


1/2 cup lentils
1/2 medium onion finely diced
2 gloves garlic (minced)
red pepper flakes
2 tablespoon capers chopped
1 14oz can whole peel tomatoes 
10-12 pitted kalamata olives (chopped)
Feta cheese (to your preference)

1. Add lentils to a small pot and fill with about 2 cups of cold water.  Place over medium high heat and boil.  When lentils are boiling, turn heat down to medium, cover the pot and let simmer for 15 minutes (or until all the water is gone).
2. Heat a saute pan and add a few swirls of olive oil.
3. When oil is hot, add onion, garlic and red pepper flakes.
4. While that is cooking, open the can of tomatoes and insert a pair of kitchen scissors (that are clean!) in the can and use to cut the tomatoes.
5. After five minutes of the onion cooking in the pan, add the capers, tomatoes with their juice and olives to the pan and stir to coat.  Let simmer on medium low heat while lentils finish.
6. When lentils are done, add them to the saute pan with the tomato mixture and stir to coat.  
7. Put in bowls and top with feta cheese!

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