Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Clove Garlic |
| 1 tablespoon | Olive Oil |
| 5 cups | Water |
| 1 cup | Lentils; Red |
| 1 cup | Onions; Chopped |
| ½ cup | Celery; Sliced Thin |
| 1 cup | Carrot; Diced |
| 1½ tablespoon | Tomato Paste |
| 1 \N | Bay Leaf |
| ⅛ teaspoon | Chili Powder |
| 1 tablespoon | Salt |
| ½ cup | Parsley; Chopped |
Put first 7 ingredients in pot. Bring to a boil then add next 4 ingredients and continue simmering till lentils are soft. Approx. 2 hrs. Just before serving add the chopped parsley.
Recipe by: LCA
Posted to EAT-LF Digest by Angie Phillips <nbe@...> on May 21, 1999, converted by MM_Buster v2.0l.