Lentil Stew

This is one of my favorite savory recipes and one that I have been making for many years. It is something you can easily dress up for instance add different veggies, a good smokey hot sausage (as I have in the photo, etc). It takes a bit of time to cook the lentils to a good consistency, but the beauty is that the French lentils really keep their shape and texture nicely.

This is a recipe I got from a crepe place in Maui called "Cafe Des Amis".  We went there years ago, and all I wanted was the lentil crepe time and time again. It was lentil stew between crispy crepes with the addition of pesto and mozzarella. They were incredibly gracious in sharing their recipe with me (thank you!).

This is not a brilliantly precise recipe. It really is a very easy one to make, so I'd stress just feeling it out.

Recipe from Cafe Des Amis in Maui
2 Cups French Lentils, rinsed in cold water
1 tin whole peeled tomatoes (28oz)
small tin tomato paste
water (as much as needed)
1 carrot, diced
stalk of celery, sliced
2 small onions, diced
1/3 bottle white wine
1.5Tbs olive oil
salt and pepper

optional
pesto
mozzarella

1. In large saucepan add oil, then add carrots, onion and celery. Cook until soft.
2. Add tomato paste and stir in.
3. Add the lentils and stir to cover in paste.
4. Add canned tomatoes and break them up with your wooden spoon.
5. add water and white wine (one part wine to 3 parts water). Season.
6. Bring to a boil, and then lower temp to a simmer. Cook until the lentils have a nice toothy consistency and continue to add water and white wine to the mix as needed.
7. Serve on it's own with crusty bread, or over egg noodles. It really benifits from the addition of pesto and if you like, mozzarella.