Lentils in Marinara

servings: 8

Adapted from NY Times Magazine, March 17 2002

1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine

2 each bay leaves

1/4 cup olive oil

2 cloves garlic, diced

1 each jalapeno, seeded and diced

2 tbsp. dry oregano

1 16-oz can tomatoes

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup flat parsley, chopped

For the lentils: wash lentils, place them in a pot, and add wine, bay leaves and 2 cups of water. Bring to a simmer. Stir and watch the pot. Add more water, if necessary. Cook until tender, one hour or more. Don't overcook. Remove bay leaves and set aside.

For the marinara: Heat oil gently. Add garlic and jalapeno to infuse oil with their flavors. Do not burn the garlic! Add dried oregano, tomatoes and salt and pepper to taste. Mash tomatoes and simmer until most of liquid has been reduced, about 15 minutes. Remove from heat. Add parsley and drained lentils; keep warm and serve.