40 minutes
A comforting and hearty Lentils Cacciatore packed with nourishing ingredients and robust flavors.
tablespoons
Large Carrots, diced
each
Bell Pepper, thinly sliced
each
pinches
to taste
Capers, drained
cups
tablespoons
Garlic Clove, thinly sliced
each
teaspoons
cups
0 cans
Red Lentils
cups
1. Sauté Vegetables
Warm 2 tablespoons of extra-virgin olive oil in a Dutch oven or a sturdy pot. Once the oil is shimmering, add 2 large, diced carrots and 1 thinly sliced red bell pepper. Season with a pinch of kosher salt and black pepper to taste. Sauté for about 3 minutes, until they start to soften and the colors become vibrant.
2. Add Flavor Builders
Stir in 1/4 cup of drained capers, 3 tablespoons of tomato paste, 5 thinly sliced garlic cloves, and 1 1/2 teaspoons of fresh rosemary. Cook for another 2 to 3 minutes, allowing the tomato paste to caramelize and stick to the bottom of the pot.
3. Deglaze and Simmer
Pour in 1/2 cup of red wine. Let the liquid simmer for a couple of minutes, deglazing the pot by loosening the flavorful bits stuck to the bottom.
4. Cook Lentils
Add a can of crushed tomatoes and 3/4 cup of red lentils, followed by enough water to just cover the lentils. Bring to a boil, then reduce the heat to maintain a gentle simmer. Cover the pot and cook for about 20 to 25 minutes, until the lentils start to break down and become tender.
Opt for green or brown lentils, which hold their shape well and provide a desirable texture for this dish. Avoid red lentils, as they tend to become mushy and are best suited for soups and dals.
Sauté a mix of finely diced onions, carrots, and celery as your base (a classic mirepoix). Make sure to cook these until they are deeply caramelized, as this will add depth and complexity to the dish's flavor.
If using canned tomatoes, go for high-quality San Marzano tomatoes. Crush them by hand for a rustic texture. Additionally, a tablespoon of tomato paste added with the sautéed vegetables can enhance the richness of the sauce.
It's essential to simmer the lentils gently. Cover the pot partially to allow some evaporation while ensuring the lentils cook evenly. Stir occasionally to prevent sticking and to meld flavors.
After sautéeing your veggies, deglaze the pan with a splash of dry white wine or vermouth. This adds acidity and depth, lifting the flavors of the dish.
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