Lentils Recipe
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Category: |
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Ingredients: |
Ingredients: 2 T. vegetable oil. I( prefer plain oil but if you have a mild olive oil you like use it.)
1/2 c. chopped onion
1/4 c. chopped carrots
1/4 c. chopped celery
2 tsp. salt. (May not need if you use bullion cubes)
1 lb. dried lentils (any color)
1 16 oz. can diced tomatoes
2 qt. chicken or vegetable broth. (Water and bullion works fine.)
1/2 tsp. oregano.
1/2 tsp. powdered garlic
Red pepper flakes to your taste. (I use about 2 tsp.)
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Directions: |
Directions:Place the oil into a large 6-quart Dutch oven or pot. Over medium heat add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, oregano red pepper flakes and garlic. and increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Stir occasionally.
If it gets too thick or you like it soupier add a little water to keep it soupy. |
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Personal
Notes: |
Personal
Notes: David: It is getting pretty warm in WV, but I still like a pot of lentils. Sharon thinks the lentils are too grainy, so for her I add some ham and use the same recipe (minus the oregano and red paper) using split peas. If you want meat in lentils, add some cooked Italian sausage or ham. Next up open faced melted cheese sandwiches. Boiled pork and Savoy cabbage.
Lois: YUM! Thanks for sharing, David! I planned to make Italian lentil soup today, but will use your recipe instead. Funny, it's warm here in Atlanta (March 30, 2020)- actually hot, has been in the high 80s. Yet, I wanted lentil soup. Must be a yearning for comfort food. I always loved it when Aunt Lucille made lentils for dinner. I'm looking forward to the next recipes from you. Hoping others join in on this recipe sharing. Good food makes me happy!
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