#3 recipe of 6 - from "The Essential Vegetarian Cookbook".
2 t. extra virgin olive oil
1 large onion, thinly sliced
2 whole cloves
1/4 C. minced fresh parsley
2 T. minced fresh basil
pinch of cinnamon
1 t. minced fresh sage (optional)
2 large peaches, peeled and chopped
1 T. fresh lemon juice
1 T. balsamic vinegar
2 t. tomato paste
1/2 C uncooked lentils, rinsed
2 T. currents
1 1/2 C. water
1 yellow or orange bell pepper, cored, seeded, roasted, peeled and thinly sliced
Heat olive oil in a large skillet over medium heat. Add the onion, cloves, parsley, basil, cinnamon, and sage, and saute until the onion is soft and limp, about 15 minutes.
Add peaches, lemon juice, and vinegar, and stir until almost all of the liquid has evaporated, about 2 minutes. Add the tomato paste and stir until it’s thoroughly blended, about 4 minutes. Stir in the lentils, currents, and water. Cover and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until the lentils are tender and the water has been absorbed, about 30 minutes. Transfer to a mixing bowl, remove the cloves, stir in the bell pepper, cover, refrigerate about 3 hours.