SPICY LENTILS WITH TOMATOES & AROMATIC VEGETABLES

This recipe is adapted from one in Bishop, _The Complete Italian Vegetarian Cookbook_ (1997). The original recipe required oil to saute the onion, carrot, celery and garlic first. You can do that if you prefer. It also assumed you’d be working from scratch and cooking the lentils from dried ones. I pre-cook mine and freeze until needed, so . . .

SPICY LENTILS WITH TOMATOES & AROMATIC VEGETABLES

1 medium onion, minced
1 medium carrot, minced
1 celery rib/stalk, minced
2 garlic cloves, minced
1-1/2 cups drained canned whole tomatoes, chopped (probably a 14-oz can - I used what was left of my larger sized can)
4-1/2 cups cooked brown lentils (home cooked or canned. It’d be about 3 cans, I think.)
1/2 tsp cayenne (it really gives the lentils a zing)
2-3 Tbsp fresh parsley, minced
salt to taste

In a large pot, put the onion, carrot, celery and garlic with a little stock over high heat until the veggies are soft. Add all the other ingredients except the salt and parsley. Add half a cup or more of stock. (I used the liquid saved from cooking the lentils.)

Bring the mixture to a boil, turn the heat to low and simmer for around 10 or 15 minutes, until the flavours have had time to blend nicely and all the liquid has evaporated. You should keep an eye on this and add more stock if it evaporates too quickly and stir from time to time. (You’ll figure it out.)

Stir in the parlsey and salt to taste. Serve with crusty bread and salads.