LENTILS CACCIATORE
Chicken cacciatore is an Italian hunter's stew that's made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise's cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.
Provided by Ali Slagle
Categories dinner, quick, weekday, soups and stews, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- 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.
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