LENTILS, POTATOES AND PEAS IN INDIAN-STYLE TOMATO SAUCE

facebook share image   twitter share image   pinterest share image   E-Mail share image



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

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 15

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

There are no comments yet!