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| Recipe Archives |
| Submitted by: Kelly Panoff March 2003 Ingredients: 2 C red lentils 2 C green lentils 4 C diced tomatoes and their juice, or 2 large and 1 smaller tin. � C minced onion � C chopped celery � C chopped carrots 1 TBS Kosher or sea salt 1 � TBS olive oil 1-2 C water This is a simple dish that was introduced to me by my husband's family. I usually make it a couple of times each year for Lent�a little goes a long way! Serve with long grain rice, or pita bread. Place dried lentils in a large (preferably clear glass) bowl, and rinse the lentils until the water is completely clear. Fill bowl with water until lentils are covered and let set on the countertop overnight. When ready to make your dish, pour off any excess water, and set aside. In a large pot, add olive oil, onion, carrots, and celery. Cook with a high heat, until translucent. Then add your tomatoes, and drained lentils. Stir, and bring to a boil. This can be messy, so watch out! Turn heat down to medium low, and cook for approximately 3 � hours, and test for seasoning. Turn off, and cover�..serve warm or room temperature. |
| Greek Lesche (Lenten Lentils) |