Ingredients: |
Ingredients: 1 pound (or approximately 2 cups) dry green lentils
⅓ cup olive oil
1 ½ medium onion, chopped
1 medium sized carrot, cut into small chunks
1 stalk celery, cut into small chunks
3 cloves garlic, thinly sliced
3 to 4 bay leaves
6 cups water (approximately)
1 ⅓ cup home made tomato sauce
or a good quality passata (strained tomatoes)
½ tsp pepper
1½ tsp salt
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Directions: |
Directions:Pick over the lentils and remove any shriveled pieces and small stones. At this point if you do not want to go through the process of preparing the lentils, you can use 2 cans if lentils, rinsed well.
Cover the lentils with warm water for 3 – 4 hours. Change water every hour or so. Drain. Add lentils to a pot and cover with an inch of water. Bring water and lentils to a boil. Boil for 15 minutes and then drain lentils and discard the water they were boiled in. Rinse lentils.
While the lentils are boiling, prepare your vegetables by finely dicing onion, carrot and celery and thinly slicing the garlic.In a large pot (you can use the same pot you just boiled the lentils in – but dry it first) combine the olive oil and chopped onion. Cook onion over medium heat until soft, approximately 5 minutes.
Add carrot, celery, garlic and bay leaves to pot with onions. Cook for a few minutes, stirring constantly to prevent garlic from burning.
Add to this pot the lentils, water (6 cups or enough to cover the lentils by 1 inch) and tomato sauce. Bring to boil and then reduce to medium heat. Cook, covered, for 30 minutes. Add salt and pepper 15 minutes into the cooking process. Total cooking times may vary depending upon the age of the lentils, and whether or not you soaked them, and for how long. Your fakes are done when they are soft to the bite. |
This recipe for Fakes (Lentil soup) is from