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By: Chris D.
| Description: | ||
| Time: | 1 hr 25 min (35 min to prepare, 50 min to cook) | |
| Meal type: | Soup | |
| Ethnicity: | Eastern European | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each 1 pound green (regular) lentils 1 each Bay leaf 1 each 3 large carrots 1 each 2 stalks celery 1 each 1 large yellow onion 1 each 2 cups crushed tomatoes 1 each 2 tablespoons olive oil 1 each Vinegar (red wine, cider, or balsamic), optional 1 each Salt and pepper to taste |
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| Directions: | ||
| * Pick over lentils to remove any stones, dirt, and other foreign objects. * Wash them well in cold water and place in a large pot with enough cold water to cover lentils by 6 inches. * Add 1/3 of the bay leaf. * Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, about 45-60 minutes * Add carrots, peeled and sliced, celery, sliced, and the onion, halved and thinly sliced. Cook partially covered till carrots are tender, about 20-30 minutes. * Add olive oil, salt and pepper, and crushed tomatoes. * Simmer, partially covered, until lentils become very creamy and soft, at least 1 hour more. * Stir occasionally and add boiling water if necessary to prevent sticking. * Add more pepper if desired, along with some vinegar. * Remove bay leaf before serving. |
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| Notes: | ||
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