CHRS: CP437 2
MSGID: 1:18/200@fidonet 668c7b91
PID: MBSE-BBS 1.1.0 (Linux-x86_64)
TZUTC: -0500
TID: MBSE-FIDO 1.1.0 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lentils Cacciatore
 Categories: Vegetables, Herbs, Sauces
      Yield: 5 servings
 
      2 tb Extra-virgin olive oil
      2 lg Carrots; peeled, cut in 1/4"
           - pieces
      1    Red bell pepper; cored, thin
           - sliced lengthwise
           Salt & black pepper
    1/4 c  Capers; drained
      3 tb Tomato paste
      5 cl Garlic; thin sliced
  1 1/2 ts Fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary
    1/2 c  Red wine or stock
     14 oz Can crushed or diced
           - tomatoes
    3/4 c  Red lentils
 
  In a large Dutch oven or pot, heat the oil over
  medium-high. Add the carrots and bell pepper, season
  with salt and pepper, and cook until just softened, 3
  minutes.
  
  Add the capers, tomato paste, garlic and rosemary and
  cook, stirring occasionally, until the tomato paste
  begins to stick to the bottom of the pot, 2 to 3
  minutes.
  
  Add the wine, season with salt and pepper, and cook
  until nearly all the liquid has evaporated, 2 to 3
  minutes.
  
  Add the tomatoes, red lentils and 2 1/2 cups water.
  Bring to a boil, partly cover, then reduce the heat and
  simmer until the lentils start to break down and lose
  their shape, 20 to 25 minutes. Stir vigorously from time
  to time to scrape any stuck lentils from the bottom of
  the pot. Season generously with salt and pepper.
  
  By: Ali Slagle
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Nationalise crime, and make sure it doesn't pay.
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