Wednesday, April 7, 2010

Giveaway #2! (And Mediterranean Lentils)

Our next giveaway is for a Rold Gold Cookbook. To enter, just post a comment to this post (please make sure you're registered or leave your email so there is a way to connect you if you win). One entry per person, please. I will be choosing the winner using I encourage you to include one of your favorite recipes using canned tomatoes in your comment. Drawing will close at noon on April 19.

Here's one of our family's (and it's crockpot-based, too!). We first had it at the home of some friends when we lived in British Columbia.

Mediterranean Lentils

2T olive oil
1 onion, minced
2 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp cayenne (more or less as desired)
1 tsp salt
3/4 c lentils
2c vegetable broth or water
1 can (14 oz) crushed/diced tomatoes
1/3 c dried currants (can use raisins, craisins or something similar)
Crumbled feta or Parmesan cheese (optional)

Heat oil, adding onions, cumin, cinnamon, cayenne and salt. Cook over medium-high heat until onions are soft.
Add lentils & broth/water. Stir in tomatoes & currants.
Cover and cook on medium-low heat for 3-4 hours (until lentils are tender).
Serve over rice (quinoa could also work). Top with cheese.

We've only ever used raisins as we never have currants on hand. My wife did substitute black olives recently (as our family all loves them) and it worked well. We always use feta on top--it really makes the recipe.

Now, don't forget to post your own recipe (or just say hello) under the comments so you can have a chance to win a cookbook.

1 comment:

  1. Oh. Oh man. Those lentils sound amazing. I will make them!!!