Recipes out of the Blond Box

Serves 2

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

1. 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.
2. Sauté onion in oil. Add garlic and spices.
3. Stir in tomato purée, tomato paste and wine, and simmer 10 minutes.
4. 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.