New York Times
Lentil and Tomato Stew
Author:Martha Rose Shulman
13 Ingredients
55 mins
Even people who swear they don’t abide beans find pleasure in the distinctive, profound flavor of lentils. They cook quickly, so for stews and soups, 40 to 45 minutes will suffice. Lentils never need to be soaked and for those of you who are sensitive to beans, you will be happy to hear that they don’t contain sulfur, the gas-creating compound present in most beans.
Serves
1
Serves
1
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