Lentils Cacciatore

By Ali Slagle

Updated April 3, 2020

Lentils Cacciatore
Julia Gartland for The New York Times
Total Time
40 minutes
Rating
4(3,211)
Comments
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Chicken cacciatore is an Italian hunter’s stew that’s made by braising chicken with tomato, aromatics and vegetables, like red peppers, onions, carrots, rosemary, olives and so on. This braise’s cozy, deep flavors are equally tasty with red lentils in place of the poultry. In less than half an hour, red lentils break down to create a creamy, rich vegetarian stew. Carrots and red peppers make it a hearty meal, but you could also eat it over pasta, polenta or farro. If serving with pasta, thin the cacciatore with a little pasta water before tossing with the noodles.

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Ingredients

Yield:4 to 6 servings
  • 2tablespoons extra-virgin olive oil
  • 2large carrots, peeled and cut into ¼-inch pieces
  • 1red bell pepper, stems and seeds removed, thinly sliced lengthwise
  • Kosher salt and black pepper
  • ¼cup capers, drained
  • 3tablespoons tomato paste
  • 5garlic cloves, thinly sliced
  • 1½teaspoons fresh rosemary or ½ teaspoon dried rosemary
  • ½cup red wine or stock (or 2 tablespoons red wine vinegar, apple cider vinegar or sherry vinegar)
  • 1(14-ounce) can crushed or diced tomatoes
  • ¾cup red lentils (see Tip)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

180 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 8 grams protein; 407 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a large Dutch oven or pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper, and cook until just softened, 3 minutes.

  2. Step 2

    Add the capers, tomato paste, garlic and rosemary and cook, stirring occasionally, until the tomato paste begins to stick to the bottom of the pot, 2 to 3 minutes.

  3. Step 3

    Add the wine, season with salt and pepper, and cook until nearly all the liquid has evaporated, 2 to 3 minutes.

  4. Step 4

    Add the tomatoes, red lentils and 2½ cups water. Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down and lose their shape, 20 to 25 minutes. Stir vigorously from time to time to scrape any stuck lentils from the bottom of the pot. Season generously with salt and pepper.

Tip
  • You could also use canned white beans, or dried brown lentils, which won’t break down as much as red lentils. 

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Ratings

4 out of 5
3,211 user ratings
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Comments

SusanY

This looks like the perfect use of the carrots and red pepper that have been self-isolating in my vegetable drawer.

Jack

Made for lunch today, and was quite good. The bell peppers softened up and got deliciously sweet. Depending on the brand of your tomatoes, plan to add somewhere from a moderate to generous amount of salt. I aimed for slightly undersalted, so people could adjust with Maldon salt when served. Used as a topper for rosemary-parmesan polenta and everyone ate seconds.

Meryl Soto-Schwartz

I happened to have all the ingredients for this! Just before serving I added the baby baby spinach that wasn’t going to last another day. It added color as well as nutrition. Served over faro. Picky spouse approved. A delicious recipe for during and after lockdown.

StevenK

Would be nice if lentils were listed as uncooked in the ingredients list!

Amy

This is so good and forgiving. I made it with both brown and red lentils. If you aren’t vegan, I highly recommend nice wide egg noodles. Also, a Tofurkey Italian sausage is a nice addition!

Sheri in Honolulu

I made this recipe precisely as written. It was bright & flavorful. Like Jonathan's experience, the lentils were not done after 40 minutes. Next time, I'll soak the lentils overnight. I served this with a sourdough rye bread with caraway, made by a small local bakery. The flavors complemented each other. I'll try it with rice if I don't have good bread on hand. I look forward to trying some of the variations suggested here.

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