Category: Food

Nothing Beats New York

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Nothing Beats New York

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Etiam placerat velit vitae dui blandit sollicitudin. Vestibulum tincidunt sed dolor sit amet volutpat. Nullam egestas sem at mollis sodales. Nunc eget lacinia eros, ut tincidunt nunc. Quisque volutpat, enim id volutpat interdum, purus odio euismod neque, sit amet faucibus justo dolor tincidunt dui. Nulla facilisi. Phasellus in tincidunt lacus, in gravida ipsum. Cras id…

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Modest Dressing, as a Virtue

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Modest Dressing, as a Virtue

Posted on

Etiam placerat velit vitae dui blandit sollicitudin. Vestibulum tincidunt sed dolor sit amet volutpat. Nullam egestas sem at mollis sodales. Nunc eget lacinia eros, ut tincidunt nunc. Quisque volutpat, enim id volutpat interdum, purus odio euismod neque, sit amet faucibus justo dolor tincidunt dui. Nulla facilisi. Phasellus in tincidunt lacus, in gravida ipsum. Cras id…

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How to Use a Personal Assistant

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How to Use a Personal Assistant

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How to Function at Work Without Sleep

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How to Function at Work Without Sleep

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How to Delegate to Subordinates

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How to Delegate to Subordinates

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Etiam placerat velit vitae dui blandit sollicitudin. Vestibulum tincidunt sed dolor sit amet volutpat. Nullam egestas sem at mollis sodales. Nunc eget lacinia eros, ut tincidunt nunc. Quisque volutpat, enim id volutpat interdum, purus odio euismod neque, sit amet faucibus justo dolor tincidunt dui. Nulla facilisi. Phasellus in tincidunt lacus, in gravida ipsum. Cras id…

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Italian Lasagne

blisse

blisse

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Prep: 20 mins
Cook: 32 mins
Total: 52 mins
Servings: 4
Yield: 4 servings

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1 tablespoon olive oil, or to taste
1 onion, finely chopped
2 cloves garlic, crushed and finely chopped
½ red bell pepper, thinly sliced
1 carrot, cut into small cubes
½ cup thinly sliced mushrooms
½ cup red wine
1 (14 ounce) can diced tomatoes
1 cup vegetable broth
1 (15 ounce) can green lentils, drained
1 teaspoon ground paprika, or more to taste
1 teaspoon dried basil, or more to taste
1 teaspoon dried oregano, or more to taste
1 teaspoon mixed dried herbs, or to taste
1 pinch ground nutmeg

Directions


  • Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic until soft, about 5 minutes. Stir in red bell pepper and carrot; cook for 4 to 5 minutes. Add mushrooms; cook and stir until softened, about 2 minutes.


  • Pour wine into the pot; simmer until slightly reduced, about 1 minute. Stir in diced tomatoes and vegetable broth. Bring sauce to a boil; reduce heat and simmer until flavors combine, 10 to 15 minutes. Stir in lentils, paprika, basil, oregano, dried herbs, and nutmeg; cook until lentils are heated through, about 5 minutes.

Cook’s Notes:

Substitute white wine for the red wine if preferred.

You can also use 3 ounces dried green or du Puy lentils for this recipe. Rinse well, put into a saucepan, and cover with cold water. Bring to a boil; reduce heat and simmer uncovered until tender, about 30 minutes. Drain and use in the recipe.

Nutrition Facts

Per Serving:
202 calories; protein 9g 18% DV; carbohydrates 27.2g 9% DV; fat 3.9g 6% DV; cholesterolmg; sodium 398.6mg 16% DV.

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