1 tbsp olive oil
1/4 cup onion,chopped
2 garlic cloves,minced
1 1/2 cup water
1 bay leaf
1/2 cup lentils
15 oz tomatoes,whole,peeled(can)
1/3 cup dry red wine
3 tbsp tomato paste
1 tsp sugar
1 tsp basil
1/2 tsp oregano
1/4 tsp thyme
1/4 tsp salt
1/8 tsp pepper
2 cup zucchini,chopped
Directions
Heat the oil on a 3-qt saucepan over medium-high heat. Add the onion
and garlic and cook, stirring until softened. Add the water and bay
leaf and bring to a boil. Stir in the lentils and return to a boil.
Reduce the heat and simmer 30 minutes. Stir in the tomatoes wit the
liquid, breaking them up with the back of the spoon. Add the wine,
tomato paste, sugar,basil, oregano, thyme, salt, and pepper. Bring to
a boil; reduce the heat and simmer 10 minutes longer. Add the
zucchini and simmer 15 minutes longer. Discard the bay leaf before
serving. This stew is a Louisiana-style chili. You can also serve it
as a sauce over polenta or brown rice.
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Servings: 4 servings
Cajun Lentil Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Cajun; Soup; Stew; Vegetable
The History of Recipes
Experts have proved the existence of recipes way back into history, in fact as far back as the early Egyptians, and maybe further still. Interesting though that maybe, these, old records were just very simple pictorial instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. As we move into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and afters, a very modern way of dining. Aspicius describes how the Romans made use of a wide range of herbs and spices, including a few you will know such as thyme, fennel and dill. In the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. The introduction of these new herbs and spices was responsible for an eruption in manuscripts on food, most of which still exist in academic collections. The introduction of television brings us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Cajun Lentil Stew recipe.
