"The people who give you their food give you their heart" - Cesar Chavez

Tuesday, March 2, 2010

Tomato Braised Lentils over Jasmine Rice

My boyfriend and I went over to our friends', Katie and John's, home for dinner a couple of nights ago. They are also fellow food enthusiasts and frequently cook at home. Katie made this recipe she found on the blog Not Eating Out in New York. Rather than serving this lentil stew over broccoli rabe as done in the recipe, Katie served over fragrant Jasmine rice. This meal landed right on the night of one of the worst snow storms our city has ever seen and it was the perfect warm comforting meal and followed by an equally delightful dessert. This lentil dish had a similar consistency to risotto because it follows a similar process of stirring slowly while adding more stock. Here is a picture of Katie and John taken a little while ago at the Brooklyn Brewery.

Tomato Braised Lentils over Jasmine Rice
 Not Eating Out in New York (Serves 3-4)

1 large tomato, chopped
1 1/2 cups dried lentils
2 cloves garlic, minced
1 medium onion, sliced
3 cups vegetable stock
1/2 cup heavy cream
1 tablespoon tomato paste
1-2 tablespoons butter
4 tablespoons extra virgin olive oil
salt and pepper

1. Heat olive oil in a large pot and saute onions until they are translucent, about 8 minutes over medium low heat
2. Add the minced garlic and cook another minute. Add the lentils, tomato paste and a splash of the stock. Increase heat to medium and stir occasionally until stock has been absorbed. Continue adding stock and stirring occasionally until the lentils are just tender, about 30 minutes.
3. Add the chopped tomato to the lentils and cook for 2-3 minutes. Add the cream and butter, and taste for seasoning when warm. Serve over cooked Jasmine rice and enjoy!
Thank you Katie!

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