Makes: 6 to 8 servings
1 pound lentils
2 quarts water
1 cup chopped onions
2 stalks celery, chopped
1 carrot, chopped
2 tsp minced garlic
½ cup olive oil
1 tbsp tomato paste
1/4 cup chopped fresh parsley
Bay leaves
Salt to taste (about ¼ tsp)
3 tbsp wine vinegar or lemon juice
- Rinse lentils in cold water in colander; drain.
- Saute vegetables and garlic in olive oil for 2 to 3 minutes, until wilted.
- Add lentils and water along with tomato paste, parsley, and bay leaves.
- Bring to boil and simmer covered 45 minutes, or until lentils are tender. In last 15 minutes of cooking add ¼ tsp of salt.
- Stir in vinegar before serving.
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