LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE

Lentils, Potatoes and Peas in Indian-Style Tomato Sauce image

Provided by Marian Burros

Time 30m

Yield 2 servings

Number Of Ingredients 15

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Ingredients

12 ounces new potatoes
1/2 cup red lentils
8 ounces whole onion or 7 ounces chopped, ready-cut onion (1 2/3 cups)
2 teaspoons olive oil
1 clove garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 to 1/4 teaspoon hot-pepper flakes
1 15- or 16-ounce can tomato puree, no salt added
1 teaspoon sun-dried-tomato paste
1/2 cup dry red wine
1 cup frozen peas
1 tablespoon balsamic vinegar
3 tablespoons raisins
Freshly ground black pepper

Steps:

Scrub potatoes, and cut into 1-inch pieces. Place in pot with lentils and 3 cups of water. Cover, and bring to a boil. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked.
Chop whole onion, and saute in hot oil in a nonstick skillet.
Mince garlic, and add to onion; stir in cumin, coriander and hot-pepper flakes, cooking until onion is soft.
Stir in tomato puree, tomato paste and wine, and simmer.
When lentils and potatoes are cooked, drain well and stir into tomato mixture. Then, add peas, vinegar and raisins. Continue cooking about 3 minutes.

Nutrition Facts : @context http, Calories 555, UnsaturatedFat 5 grams, Carbohydrate 98 grams, Fat 6 grams, Fiber 16 grams, Protein 22 grams, SaturatedFat 1 gram, Sodium 167 milligrams, Sugar 22 grams