Don’t you just love your friends? I do.
One of my besties, Sarah Johnson, is a vegetarian, and she agreed to go in front of the camera to teach me one of her favourite recipes–Napolitana Lentil Stew. Truth be told, I wore her down with my whining and sniveling about the pressures of blogging, and that as a fellow blogger (Year of Austere, check it out) she should support me in my insatiable need to post.
I’m well aware of the audacity of my request, considering that she, like me, is completely photo phobic, and runs screaming at the thought of her picture being taken (I know, stupid).
Sarah was a tireless model, and the reason the next photo is blurry, is because I had a ridiculously long F-stop, and she had to hold the pose perfectly still forever–FAIL. It was just such a cute shot of her that I had to use it. Watch out sexy Nigella!!!!
Sarah, you had me at sauteeing onions!!!!
Hard to believe that this mess…
…becomes this aromatic concoction of deliciousness. Can’t you just smell the antioxidants, vitamins, proteins and fibre all co-mingling into one amazing dinner? It really didn’t take long at all either.
This is Sarah at the end of the photo shoot. Hmmmm…wonder what’s going on in that pretty little head. Knowing her–as I do–she’s about to tell me, in her most sarcastic voice, “You’re an idiot,” and then tilt her head back, close her eyes and laugh hysterically! Love her.
Napolitana Lentil Stew
½ cup green or brown lentils (Sarah used canned lentils and made sure to rinse them)
3 tbsp olive oil
1 onion chopped
2 garlic cloves, chopped
a small handful of fresh oregano, chopped
1 tsp dried hot pepper flakes
1 ½ tbs salted caperberries (rinsed) (Sarah doesn’t like them, so she didn’t use them)
2 ripe tomatoes, roughly chopped (Sarah doesn’t like them, so she didn’t use them)
1 cup passata or tomato puree (She used canned tomato puree)
2 oz. small black pitted olives
4 oz. feta cheese, crumbled
crusty bread, to serve
(If you’re using canned lentils, you can skip this part) Put the lentils in a large saucepan, add sufficient cold water to cover and set over high heat. Bring to a boil, then reduce the heat and let simmer for 20 minutes until the lentils are tender, but retain a little “bite”. Drain and set aside until needed.
Put the oil in a saucepan set over high heat. Add the onion, garlic, oregano, and pepper flakes and cook for 5 minutes stirring often, until the onion softens. Add the capers, tomatoes, passata, lentils, and 1 cup water. Bring to a boil, then reduce the heat and let simmer gently for 10 minutes, stirring occasionally.
Spoon into warmed serving dishes, top with the olives and crumbled feta and serve with crusty bread on the side for dipping into the rich sauce.