1 lb dried lentils, washed, picke
2 qt water
2 celery stalks, chopped
1 medium onion, chopped
2 carrots, chopped
1 cl garlic, minced
1 bay leaf
1/4 tsp thyme
1/2 cup red wine
1 can plum tomatoes
Directions
In a large soup kettle, combine all ingredients except wine and
tomatoes. Bring to a boil and simmer, over low heat for 1-1/2 hours.
Add wine and tomatoes and simmer 20-30 minutes more.
Preparation Time: Eliza
Servings: 8 servings
Lentil Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Stew; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into antiquity, certainly as far back as ancient Egypt, and potentially, even further back. In practice though, sadly, these old recipes were just very simple hieroglyphic instructions for meal preparation.
Progressing into The time of the romans around 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, main course and dessert, something that is very familiar to us today. He also informs us how the Roman cooks were skilled in the use of many different aromatic flavors, including a few that are still present in modern kitchens for example bay, mint and dill. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices like parsley and basil. The introduction of these new tastes prompted a torrent in recipe manuscripts, some of which still exist in private collections. By the advent of the 1900s, cook books are in high demand, mostly as a result of higher levels of literacy, people having increased leisure time and disposable income. |
We hope you enjoy this Lentil Stew recipe.
