Year of the Lentil

As meat prices continue to stay high this year, people are looking for other sources of protein to add to their diets and dinner tables. A popular alternative is lentils, enjoyed by millions for their nutritional benefits, as well as for their versatility and ease of cooking. Full of vitamins, complex carbohydrates, and dietary minerals and fibre, lentils are such an important dietary staple that the United Nations declared 2016 the International Year of Pulses, the name of the food family lentils, peas, chickpeas, and beans are a part of. So much of a fan of pulses is famed chef and Food Network Canada personality Michael Smith, he is an ambassador for Canada's Year of Pulses (being the host of the web series "Lentil Hunter" doesn't hurt either). Farmers are also big fans of pulses because they are sustainable and net-positive for the soil, with the majority of Canada's pulses being grown in Saskatchewan. But there may be no bigger fan of lentils than my wife, who converted a dedicated carnivore like me with the recipe below - try it out if you're looking for a healthier meal option.

Ingredients

940 g dried lentils
1 796 mL can crushed tomatoes
120 mL cup red wine
15 mL olive oil
15 g basil
15 g cumin
15 g oregano
5 g cayenne pepper
5 g red pepper flakes
3 cloves garlic, chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
Salt and pepper

1. In a large heavy pot, heat the olive oil and cook the onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Add all the spices and toss to coat.
2. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add either water or chicken broth.
3. Stir the stew occasionally, and season with salt and pepper to taste. When ready to serve, garnish with some chopped parsley.
   
   Note: If you need to have meat in this recipe to eat it, you can brown 454 g of pork chops, and add them after the peppers and carrots have cooked. Once everything has simmered, remove the chops from the pot, pull the meat from the bones, shred the meat and return it to the stew.