lentils, a good meal for us poor folk
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Author: Rachel Hathaway Status: published license cc-by tags: food, garlic, dinner, thyme, lentils, parmesan, lunch, carrots, onions, winter, sage, fall, cheap, kansas city, missouri,
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Share on Twitter1 large onion
3 garlic cloves
3 carrots
tomato paste
1 1/2 c lentils
fresh herbs (I like thyme and sage)
5 c water or stock
salt and pepper
Chop the vegetables. Heat some oil, or better, some bacon fat, in a stock pot. Add the vegetables and some salt and pepper and cook until you're ready to stop. Add some tomato paste to the pan (I use the concentrated kind, so maybe a tablespoon of that). Stir it up. If your herbs have larger leaves (such as with sage), chop them up. With thyme, I just toss in a few stems. Add the lentils, stir it all up. Add the water, stir it all up. Turn the heat up to bring the water to a boil, then turn it to a low simmer and cook for about 30 minutes. If you want a soupier broth, put a lid on it, and maybe add some more liquid if it's getting too thick. Otherwise, 5 cups is just enough. Parmesan tastes good on top.
