Liz and I have trouble taking the time to feed ourselves properly — especially for supper. But tonight we had one of our favorite meals. This recipe is very good and very simple.
16 oz. (2 1/2 cups) dry lentils
8 c. water
4 stalks celery, sliced
5 carrots, sliced
1/4 c. parsley, chopped
2 t. salt
3/4 t. pepper
1 onion, sliced
2 cloves garlic, minced
16 oz can (2 c.) tomatoes, undrained, sliced
3 T. red wine vinegar
Combine lentils, water, celery, carrots, parsley, salt, pepper, onion and garlic. Bring to boil. Reduce heat. Cover; simmer 1 1/2 hours. Stir in tomatoes and vinegar. Cover; simmer an additional 30 minutes.
Stir often in the last hour or so. The lentils like to stick to the bottom. The vinegar and tomatoes make this really good — don’t be tempted to substitue!
We usually have this with red wine, whole wheat tortillas or soda bread. Hope you like it.
Please post some of your staples. Liz and I need new food.
I,too, like lentils.
Steph and I had lentils tonight too! I’m going to try your recipe next time. My recipe (that is fairly failsafe and doesn’t need much supervision â€” perfect for the bachelor) is the following:
1 bag lentils (red are my favorite)
1 yellow onion chopped
3/4 to 1 can tomato paste
Lowry’s Seasoned Salt
I dump the lentils in with water, usually putting in about 4 times as much water as lentils. Turn on the heat. I add the tomato paste and onion immediately while it’s heating up. Stir occasionally. Add seasoned salt to taste.Â Cover and simmer concoction until lentils are tender (around 45 minutes). Add water if needed. Serve on top of rice, with plain yogurt and pita. (I used to put my yogurt on the side, now I put it on top).
I celebrate the body lentil.
Yogurt…. very clever Mr. Becker.