Lentil and Tomato Stew with Italian Parsley Sauce

The other night I was wondering around my HUGE kitchen trying to figure out what to make. I had virtually no fresh vegetables except half an heirloom tomato. Then I noticed a bag of lentils sitting unassumingly at the back of my pantry. I had shamelessly ignored these lentils for a good half a year. I believe the last thing I made with them was a total chalky disaster. But I decided to try one more time, mostly out of necessity.

I am glad to say that the second time is the charm, in this case. The stew turned out to be rather flavorful and fulfilling. It was raining the night I made it - which is and added ingredient that I'll happily take whenever it decides to show up here in ever sunny California.

1 c. dry lentils

2 c. water

1 large carrot, minced (you can always add more if you really like carrot)

2 garlic cloves, minced

3 tbsp. Earth Balance or Butter

1 heirloom tomato (or any tomato....I only used half because thats all I had)

2 tsp. salt

Boil water in medium sauce pan. Add lentils, carrots and garlic and simmer, covered, over medium/low heat. Lentils will vary in cooking time depending on many factors including age - so start checking them after the 15 minute mark and cook (covered) until they taste right to you. My lentils took around 25 minutes to cook thoroughly. Turn heat down to the lowest setting and add tomatoes, salt and earth balance. Cook for another 2-3 minutes just until the tomatoes soften a tad.

Do not add tomatoes or any other acidic ingredient until the very end. Also - do not add salt until the very end because it causes the lentils to stay a tad harder and take FOREVER to cook through.

And that's pretty much it. I drizzled a little parsley sauce on top as well. Yum!

Parsley Sauce

1 c. olive oil

HUGE bunch of flat leaf parsley

1 garlic clove

pinch of salt

Purée everything together until it becomes an electric green sauce. Add more garlic if you are a garlic fiend.