Week 7 Lentils


There are many, many people in the world observing Lent, during this time of the year.  It makes it difficult to find tasty things to eat.  Luckily, lentils are a food that can be eaten at any time.  My husband is a big fan of my lentils and gobbles them up quickly when I make them.  This is my classic, Lent friendly version.

2 medium onions, chopped

2 1/2 cups lentils, soaked overnight

1 pint canned roasted tomato sauce

1 quart chicken, beef or vegetable broth

1 quart water

6 sprigs thyme

1 bay leaf

1 teaspoon salt

1.) Place 2 1/2 cups of lentils in a container and allow to soak overnight on the kitchen counter.

2.) Rinse and drain the lentils and place them in a dutch oven over medium heat.  Add the water and salt and allow to boil for about 25 minutes.  If the lentils start to run out of water, go ahead and add more, but this should not happen.  Drain the lentils.  Sweat the onions in 2 tbsp of oil until soft.  Add the lentils, the roasted tomato sauce, the herbs and the broth.  Allow to come to a boil and then turn the heat down.  Leave the lid on the dutch oven and allow the lentils to cook for at least 1 hour more and up to 4 more hours.  Check every 1/2 hour or so to ensure that there is enough liquid so that the lentils will not burn.

Serve with a nice piece of warm bread. Bon Appetite!

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