New Vegetarian by Robin Asbell

Author:Robin Asbell
Language: eng
Format: epub
Publisher: Chronicle Books
Published: 2009-10-15T00:00:00+00:00

French Lentil Cassoulet

SERVES 4

Classic cassoulet is made from lamb, and the lentils are served alongside it. This simply flavored dish makes a hearty winter supper, adorned with a topping of thriftily repurposed extra bread and walnuts.

INGREDIENTS

1 CUP FRENCH LENTILS, sorted and cleaned

1 WHOLE BAY LEAF

4 TABLESPOONS BUTTER

1 SMALL JAPANESE EGGPLANT, cubed (about 1½ cups)

1 LARGE ONION, julienned

1 MEDIUM CARROT, chopped

1 MEDIUM POTATO, cubed

2 TABLESPOONS CHOPPED FRESH ROSEMARY

1 MEDIUM ZUCCHINI, thinly sliced

4 CLOVES GARLIC, minced

½ TEASPOON CELERY SEED

½ CUP WHITE WINE

2 CUPS CANNED TOMATOES

½ TEASPOON SALT

½ CUP CHOPPED PARSLEY

FRESHLY CRACKED BLACK PEPPER

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