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1 1/2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1/2 cup chopped fresh or canned tomato
1 celery rib, chopped
1 1/4 teaspoons ground cumin
1/2 teaspoon salt
1 cup dried red lentils
4 cups water
1 1/2 cups chicken broth
2 tablespoons chopped fresh parsley
2 teaspoons freshly squeezed lemon juice, or to tasteHeat oil in a 4 to 5 quart heavy saucepan over moderately high heat until hot but not smoking, then saute onion, stirring, until golden, about 5 minutes. Add garlic, carrots, tomato, celery, cumin, and salt and saute, stirring, for 2 minutes. Add lentils, water, and broth and simmer, uncovered, stirring occasionally, until lentils are tender, about 20 minutes.
Stir in parsley and lemon juice; then season with salt and pepper.
Other Recipes from this Episode
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