Week 7 Lentils
There are many, many people in the world observing Lent, during this time of the year. Â It makes it difficult to find tasty things to eat. Â Luckily, lentils are a food that can be eaten at any time. Â My husband is a big fan of my lentils and gobbles them up quickly when I make them. Â 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. Â Add the water and salt and allow to boil for about 25 minutes. Â If the lentils start to run out of water, go ahead and add more, but this should not happen. Â Drain the lentils. Â Sweat the onions in 2 tbsp of oil until soft. Â Add the lentils, the roasted tomato sauce, the herbs and the broth. Â Allow to come to a boil and then turn the heat down. Â 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. Â 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!