eaves and add to the red lentil mixture with the tomato paste
br>Cover and chill.
Lentil Stew:.
Heat oil in
o cool.
Rinse your red lentils thoroughly in a sieve
Boil red lentils and water for one hour.
Chop celery, carrots and garlic.
Add stock and water to pot of lentils.
Add celery, carrots and garlic to pot of lentils.
Bring to boil.
Add tomato paste, cayenne pepper and salt.
Cover and simmer for 45 minutes.
Serve the thick, rich soup and enjoy!
Add more or less stock and/or water depending on how thick/thin you like your soup.
Bring lentil and 2 cups water to
edium heat; cook carrots, onion, red pepper, garlic and ginger, stirring
Replace the lentils with canned red beans, pinto beans or black
ow simmer.
Taste a lentil in about 15 minutes to
Place the red lentils in a colandar and
Saute the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
Add the garlic about a minute before the vegetables are finished sauteing.
Add the red lentils, and stir until mixed with the vegetables.
Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
Bring to a simmer over medium heat and reduce heat to medium low.
Simmer until the lentils are tender, about 25 minutes.
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.
inutes, stir occassionally.
Add red lentils and simmer for another
inutes.
Add lentils and red pepper. Simmer for 15 more
Heat the oil in a large saucepan. Add the onions and cook about 4 minutes. Add the garlic and cook an additional minute.
Stir in the lentils and broth and cook over medium low until tender, about 15 minutes.
Add the tomatoes, oregano and red chili. Stir until heated through.
Remove from heat and sprinkle the parsley over all.
Delicious over pasta or polenta.
o crock pot along with red lentils, rinsed chickpeas, and rest
Place red lentils in a colander and
he lentils are tender and easy to crush.
Mix together
ream cheese, 1/2 cup red peppers, and remaining 4 tablespoons
f the lemon peel to lentil mixture. Whisk lemon juice and
n pot with water, salt, red chilli powder and cook for
In a large bowl wash the lentils in several changes of cold water until the water runs clear and drain them in a fine sieve.
In a large heavy saucepan cook the onions in the oil over moderate heat, stirring, until they are softened, add the garlic and the gingerroot, and cook the mixture, stirring, for 1 minutes. Add the cumin and the ground coriander seeds and cook the mixture over moderately low heat, stirring, for 1 minute. Add the lentils, the broth, 1 1/2 cups water, and the tomatoes and simmer the mixture, covered, for 15 to 20 ...