Creamy lentils

February 17, 2010

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Serves 8

This slightly soupy dish is a perfect accompaniment to sliced pork tenderloin, spicy sausages, or a swordfish steak. It may be prepared several hours ahead and kept covered at room temperature. Reheat slowly.

2 cups lentils, rinsed
1 medium onion, quartered
1 bay leaf
5 cups chicken stock
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
2 cloves garlic, finely chopped
1 cup canned whole tomatoes, crushed in a bowl
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1/2 cup heavy cream, or more to taste
Salt and pepper, to taste
1. In medium saucepan, combine lentils, onion, bay leaf, and chicken stock. Bring to boil, lower the heat, and cover the pan. Simmer, stirring occasionally, for 25 minutes or until the lentils are not quite tender.

2. In medium skillet heat the oil. When it is hot, add the butter. Cook the onion, stirring often, for 8 minutes or until soft. Add the garlic and cook 1 minute more. Add the tomatoes and cook, stirring often, for 10 minutes.

3. Remove bay leaf and onion from lentils. Add the tomato mixture, oregano, thyme, and 1/2 cup cream. Cover and simmer over low heat, stirring occasionally, for 20 minutes or until the lentils are cooked through.

4. Add salt, pepper, and more cream, if you like. Adapted from “The Cuisine of California’’