18 March 2009
I love lentils. We eat them often... My family would probably say too often...Jorge says that every time he passes through airport security he sets off the alarm from all the iron in his body...He´s kidding, right? Just in case, don´t make this before any trips...
1 lb of lentils (soak in cold water for a couple hours or overnight)
1/2 onion (finely diced)
1-2 carrots (finely diced)
4 tablespoons tomato sauce
1 garlic clove (finely diced)
salt to tastes
6 cups of chicken stock (if you are organized, if not, water, like me..)
Fry onions and carrots in olive oil until soft. Add garlic and tomato and cook together for another minute or two. Rinse lentils and add them to the pot. Add chicken stock or water and bring to a boil. Once it starts to boil, lower heat and simmer for 30 to 40 minutes or until lentils are soft. Add salt to taste. If there are any leftovers, try serving them over pasta...really...!
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