Roast Tomato Braised Lentils
My parents came for dinner this past weekend and I wanted to create something hearty and reminiscent of the harvest. I have a plethora of tomatoes growing in my garden, and am actively seeking for ways to use them up. Nico has been talking about eating more lentils, so I wanted to incorporate lentil and tomato here. I decided to roast the tomatoes with some garlic cloves, onion, and bacon for about an hour before slowly braising with the red wine. If you are in a hurry, you can simply sauté the bacon, tomato, and onions for a similar result.
We served the dish with some crusty olive bread and some Ratatouille. We had a plum cobbler for dessert. Stay tuned for the recipes in the coming days!
- 2 pounds tomatoes, halved if large
- 3 large onions, slivered
- 1/3-1/2 cup olive oil
- 6 large cloves garlic, peeled and smashed with the side of your knife
- 8 ounces bacon, chopped
- 4 sprigs thyme, stems discarded
- 4 sprigs oregano, leaves chopped
- 2 cups Puy or other green lentils, rinsed and drained
- 1 1/2 cup dry red wine
- 4-5 cups chicken broth
- salt and pepper
- Preheat oven to 450 degrees.
- Brown bacon in a large Dutch oven, for about five minutes.
- Remove from heat and toss in tomatoes, onions, garlic, and olive oil. Do not season.
- Sprinkle with fresh thyme and roast for about an hour, mixing every 10-15 minutes.
- Remove from oven and add the lentils. Toss to coat and sauté for a few minutes. Deglaze with wine.
- Add the stock and remaining ingredients, save for salt.
- Stew covered for 45 minutes to an hour, stirring occasionally. Once thick and softm stir in the salt.