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   
       
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