Recipe: Lentil Stew with Rosemary

LENTIL STEW WITH ROSEMARY

1 1/2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 carrots, peeled and thinly sliced
1 large celery rib, thinly sliced
2 garlic cloves, finely chopped
3 cups defatted low-sodium chicken broth (or vegetable broth)
1 1/2 cups dried green or brown lentils, rinsed and picked over
1 (16 ounce) can stewed tomatoes with juice
1 bay leaf, broken in half
1/2 teaspoon salt (or to taste)
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
2 teaspoons balsamic vinegar
salt and freshly ground black pepper

Heat the oil in a medium-large saucepan. Add the onion, carrots, and celery, and cook over medium heat, stirring occasionally, until they begin to soften, about 5 minutes.

Add the garlic and cook, stirring, for 1 minute.

Add the broth, lentils, tomatoes, bay leaf, salt, and 2 cups of water. Bring to a boil, breaking the tomatoes into chunks with the side of a spoon if necessary. Reduce the heat to low, and cook, covered, until the lentils are tender but retain their shape, about 30 minutes. (Green lentils usually take about 15 minutes longer to soften.)

Uncover, stir in the rosemary and sage, and simmer until the lentils are thickened to a stewlike consistency, 5 to 10 minutes.

Discard the pieces of bay leaf. Stir in the vinegar and season with black pepper and additional salt to taste.

Servings: 4
Source: American Medical Association Family Health Cookbook