Servings: 6 1/2 Cups
Time: 1 Hour 30 minutes


1 1/4 cups dried brown lentils (about 8 ounces)
1 medium yellow onion, cut into thin wedges
2 Tablespoons extra virgin olive oil
1 1/2 teaspoons crushed garlic
3 bay leaves
4 1/2 cups water or unsalted vegetable broth
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
14 1/2 ounce can diced tomatoes with green pepper, celery, and onion, crushed and not drained


Place the lentils, onion, olive oil, garlic, bay leaves, water or broth, salt, and pepper in a 4-quart pot and bring to a boil. Reduce the heat to maintain a simmer. Cover and cook for 35 minutes, until the lentils are tender. Add the tomatoes and bring to a boil. Reduce the heat to a simmer and cook and cover for about 40 minutes more or until the lentils are soft and the liquid is thick. Add a little more water if needed during cooking. If desired, drizzle each serving with a little red wine vinegar and olive oil.

Leave a Reply

Your email address will not be published. Required fields are marked *