lentils in persian tomato sauce
this recipe was born of equal parts serendipity, skill and curiosity.
if you want to make a big meal of it, adding a dish of
sauteed fresh potatoes (see below) will bulk this up.
great served hot or cold.
part I - lentils in persian tomato sauce
5-6 cloves garlic - crush & rough chop
3-4 tbl olive oil - extra virgin, raw, organc
3 tomatoes, medium - peel & chop
2 cups cooked lentils (soak, sprout, cook*)
salt and pepper (both fresh ground)
1/4 cup peach juice**
1/2 cup peach -peel, chop
1/4 cup parsley -fine chop
put half the olive oil in a pan and heat to medium, toss in the garlic and saute until the aroma rises (1-2 minutes tops). add the tomatoes and cook for a bit more (3-4 is plenty). now add the lentils, stir and cover w/ a lid. let the flavors meld on medium heat for 6-8 minutes then remove the lid. add salt, pepper, peach juice and peach chunks, stir and simmer for a few more minutes, taste for flavor and add more salt and pepper if needed, its time to put the lid on and turn off the heat. while anxiously waiting, grab your bowls and spoons and a handful of the parsley, remove lid, stir and spoon into bowls, top w/ parsley and a drizzle of olive oil. we loved this, enjoy!
*lentils: for soak & sprouting, check out the link. once sprouted, rinse the lentils well and dump into boiling water (enough to cover them by a few inches.) let this come to a boil then skim any skummy bubbles from the top. put a lid on the pot and steadily boil for 5-10 minutes before removing from heat. keeping the lid on, let the lentils sit for a few minutes before skimming off the skins from the top of the water. dump lentils into a colander and rinse well under cool water, let drain and utilize immediately or refrigerate or freeze for another good time. tip: try making a double recipe and freeze half, label well and your set for a quick meal down the road!
**peach juice: we were delighted w/ a windfall of ripe stone fruit and after processing a few pounds to freeze for smoothies we had a pile of leftover chunks and juice. if you are at a loss, find an overripe peach, wash, peel and use your hands to squeeze it to pieces using the juice and chunks.
part II - sauteed fresh potatoes
2-4 fresh* potatoes -chop
1/4 -1/2 stick butter
melt butter in a cast iron pan on medium heat. add potatoes, stir so as to cover each piece w/ butter. put a lid on it, keep the heat medium and steam for 10 minutes till just past al dente. remove the lid, stir the potatoes and cook for another minute or two. remove from heat.
i had my potatoes on the side, dylan had his in the bowl w/ the lentils… either way, a delicious addition, enjoy!
*fresh denotes dug from potato plants that are still green