I think the source for this recipe was the magazine, Vegetarian Times.
12 ounces new potatoes, scrubbed, cut into 1-inch pieces
½ cup red lentils
8 ounces onion, chopped
2 teaspoons olive oil
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 – ¼ teaspoon hot-pepper flakes
1 can (16 ounces) unsalted tomato purée
1 teaspoon tomato paste
½ cup dry red wine
1 cup frozen peas
1 tablespoon balsamic vinegar
3 tablespoons raisins
black pepper to taste
- Place potatoes in pot with lentils and 3 cups water. Cook over medium-high heat for about 10 minutes, until lentils and potatoes are cooked. Drain well.
- Sauté onion in oil. Add garlic and spices.
- Stir in tomato purée, tomato paste and wine, and simmer 10 minutes.
- Stir potatoes and lentils into the tomato sauce. Add peas, vinegar, and raisins, and a bit of black pepper. Cook for about 3 minutes more.
Serving suggestion: green beans on the side.