Calamari with lentils

By admin
31 October 2012

A new look at calamari - with yummy results!

Preparation time: 15 min

Cooking time: 1 hr 10 min

Serves: 6

60 ml (4 T) olive oil

1 onion, chopped

1 celery stalk, chopped

1 bay leaf

410 g (1 can) whole tomatoes

250 ml (1 c) vegetable stock

750 ml (3 c) white wine

1 lemon zest

20 ml (4 t) brown sugar

300 g baby calamari, cleaned

100 g lentils

250 ml (1 c) freshly chopped parsley

Put the oil in a pan over low heat.

Add the onion, celery and bay leaf.

Cook gently on low heat until onions are soft.

Reduce heat to low.

Add the tomato, stock, wine, lemon zest and sugar.

Simmer for 1 hour or until tomatoes are broken and sauce is thick.

Stir in the calamari and tentacles and simmer for 5 minutes.

Cook the lentils in boiling water for 20 minutes or until tender.

Drain and stir in the sauce and calamari.

Finish with parsley.

- Hope Malau

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