My boyfriend is visiting from San Francisco, and he’s been cooking for me! Yes, he’s a keeper. Yesterday, he made a lovely lentil stew for lunch, and he showed me exactly how to do it. It was so simple to make and the results were so delicious that I just had to share it here. He says the key is to spring for the good quality, imported Italian tomatoes.
San Marzano is his favorite variety, and let me tell you, these have a more concentrated “tomato-y” flavor than ANY other canned tomato I’ve tasted. He found them at a local Italian grocery. The rest of the ingredients came from Trader Joe’s.
All he did was saute a 14.5-ounce container of pre-chopped mirepoix (onions, carrots, and celery) from the produce section at Trader Joe’s, then added a 17.6-ounce package of Melissa’s brand pre-cooked lentils, a 28-ounce can of San Marzano tomatoes, a 10-ounce bag of pre-chopped kale from Trader Joe’s (although you could use spinach, chard, or any green you like), and then let that all simmer for 10 minutes or so. The whole process took less than 20 minutes. The longer you let it simmer, though, the better it will get. Obviously, if you chop your own veggies and cook your own lentils, it will take a little longer, but it will cost next to nothing.