Simmered lentils
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Green or brown lentils |
| 4 | cups | Water |
| 1 | each | Bay leaf |
| 1 | each | Onion, chopped |
| 2 | eaches | Garlic cloves, crushed |
| 2 | eaches | Carrots, chopped |
| 2 | eaches | Potatoes, chopped |
| 1½ | teaspoon | Sweet paprika |
| 1 | each | Parsley sprig |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 2 | teaspoons | White wine vinegar |
| 2 | tablespoons | Parsley, chopped |
Directions
Combine the lentils, water, bay leaf, onion, garlic, carrots, potatoes, paprika, parsley, salt & pepper in a soup pot & bring to a boil. Reduce heat, cover & simmer until the vegetables are tender, this should take about 25 minutes.
Discard the bay leaf & parsley sprig. Stir in the white wine vinegar, garnish with freshly chopped parsley & serve.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995 * CROSSPOSTED Submitted By INTERCOOK On 09-14-95