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Ingredients[edit | edit source]
- 1–2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- ½ lb dry red lentils
- 6 cups water or stock
- 1 bay leaf
Procedure[edit | edit source]
- Pick over the lentils to remove any debris if needed. Rinse well.
- Heat the olive oil in a large pan over medium heat. Once oil is hot, add the onion and carrots. Sauté for a few minutes, until the vegetables have started to soften, then add the garlic.
- Add the lentils, bay leaf, and water to the pot. Simmer over low-medium heat for 20–30 minutes until lentils are softened.
- Serve hot.