Рецепт Southwestern Lentils, lentils in the summer?
I had something similar to this in a restaurant in San Antonio, Texas, thus the ‘Southwestern Lentils’.
I don’t remember the restaurant or the name of the dish and I never got the recipe.
This is as close as I get to a return trip to San Antonio – I remember it as a lovely city.
Make them as hot as you like.
I use the tiny, green lentils de Puy, but you can use the larger brown ones. Don’t use the red ones, though as they get too mushy.
Southwestern Lentils
Total time: 40 minutes
Ingredients:
- 2/3 cup dried lentils
- 1 1/2 cups beef stock
- 1/2 cup water
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 3oz (90gr) cherry tomatoes or 1 regular tomato, roughly chopped
- 2 cloves garlic, minced
- 4oz (125gr) chopped green chiles, drained – if you want something hotter… feel free
- 2 tsp chili powder
- 1 tbs olive oil
Instructions:
Cook the lentils in water and stock according to package directions until done. Drain.
Heat oil in medium skillet over medium heat.
When hot add chili powder and sauté for 1 minute, stirring constantly – this releases more flavors.
Add onion, garlic and sauté a few minutes.
Add red pepper, sauté another few minutes, then add tomatoes.
Turn heat down to very low and sauté, uncovered, until all vegetables are very tender, stirring occasionally – about 15 minutes.
Add lentils, drained chilis and stir to combine. Taste.
This is where I stop but you may add more chili powder, chilies or hot sauce to taste.
Cover and let simmer over low heat for 5 minutes to let flavors meld. Serve.
Why am I cooking lentils in the summer?
Because I don’t have any zucchini.
Anymore questions?
It really is that simple.
This time of year is between vegetables.
The Brussels sprouts, cauliflower, cabbage and broccoli are long gone; the asparagus and artichokes are finished and my potager is not yet producing.
There is zucchini in the markets but I am opposed to paying money for a vegetable one month and pitching tons of it in the compost the next.
Between seasons we eat from the pantry.
Oh, and carrots…. there are always carrots.
Have to cut this post a bit short…. Our friend from Spain, the breeder of our puppies, just arrived.
Mayhem ensuing…..
Last update on June 9, 2014