Ingredients:
1 medium sized yellow onion, diced
3 carrots, peeled and diced
1 celery stalk, diced
4 small tomatoes, (boil until skin becomes loose, remove skin, then puree)
1 can of small red beans
1 1/2 cup of dried lentils (I used the kind that do not require overnight soaking)
1 teaspoon of ground cayenne pepper
1 teaspoon of ground black pepper
1 1/4 teaspoon of ground cumin
2 bay leaves
1 1/2 packages of grated cheese (I used Sargento's Reduced Fat Mexican Mix)
1 1/2 Quarts (approximately, more if necessary) of beef stock (or vegetable stock if you want truly vegetarian)
Sour Cream
Preheat oven to 485 degrees (set to broil if you can, if not, baking works about the same).
In a 4 quart soup pot, saute the onions, over medium heat, in olive oil until they become soft and slightly translucent (about 2 minutes, stirring often to ensure they do not burn).
Add 1 cup of the stock and stir once. Add the bay leaves, cumin, black pepper and cayenne pepper. Let this cook for about a minute.
Add the tomato puree and more stock. Let this cook about 2-3 minutes.
Add the carrots and celery. Let this cook for about 5 minutes.
Add the lentils and enough stock so that the mixture is soupy. Allow to cook for about 10 minutes, then add the red beans. Cook until the lentils become soft (about another 10 minutes) and the stock reduces. However, you may have to keep adding stock until the lentils are tender.
The mixture should have the consistency of a thick stew, so if the lentils are tender and there is still a lot of liquid, you can ladle out any excess liquid.
Transfer the stew-y mixture to a casserole dish. Cover the top of the mixture with about an inch of cheese. Place the casserole dish in the oven and bake until the cheese is melted with a golden brown crust (about 10 minutes).
Remove from oven and allow it to rest for about five minutes. Then serve with a dollop of sour cream for each portion.
1 medium sized yellow onion, diced
3 carrots, peeled and diced
1 celery stalk, diced
4 small tomatoes, (boil until skin becomes loose, remove skin, then puree)
1 can of small red beans
1 1/2 cup of dried lentils (I used the kind that do not require overnight soaking)
1 teaspoon of ground cayenne pepper
1 teaspoon of ground black pepper
1 1/4 teaspoon of ground cumin
2 bay leaves
1 1/2 packages of grated cheese (I used Sargento's Reduced Fat Mexican Mix)
1 1/2 Quarts (approximately, more if necessary) of beef stock (or vegetable stock if you want truly vegetarian)
Sour Cream
Preheat oven to 485 degrees (set to broil if you can, if not, baking works about the same).
In a 4 quart soup pot, saute the onions, over medium heat, in olive oil until they become soft and slightly translucent (about 2 minutes, stirring often to ensure they do not burn).
Add 1 cup of the stock and stir once. Add the bay leaves, cumin, black pepper and cayenne pepper. Let this cook for about a minute.
Add the tomato puree and more stock. Let this cook about 2-3 minutes.
Add the carrots and celery. Let this cook for about 5 minutes.
Add the lentils and enough stock so that the mixture is soupy. Allow to cook for about 10 minutes, then add the red beans. Cook until the lentils become soft (about another 10 minutes) and the stock reduces. However, you may have to keep adding stock until the lentils are tender.
The mixture should have the consistency of a thick stew, so if the lentils are tender and there is still a lot of liquid, you can ladle out any excess liquid.
Transfer the stew-y mixture to a casserole dish. Cover the top of the mixture with about an inch of cheese. Place the casserole dish in the oven and bake until the cheese is melted with a golden brown crust (about 10 minutes).
Remove from oven and allow it to rest for about five minutes. Then serve with a dollop of sour cream for each portion.
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