Ingredients for 4 to 5 servings:
• 5 tbsp olive oil
• 2 onions
• 5 carrots
• 1 celery
• 3.5 oz / 100 g peeled red lentils
• 3.5 oz / 100 g tomato puree (or 17 oz / 500 ml
tomato passata) and 17 oz / 500 ml water
• 3 bay leaves
• 5-10 allspice balls
• 5-10 black pepper balls
• 1 tsp ground cinnamon
• 1-2 tsp salt
• 2 tsp organic rice or wheat syrup
• pepper, salt or syrup for additional seasoning
Rinse the lentils and dry them in a colander. Chop the onions, carrots and celery. Put them in a pan with a bit of oil and fry for a few minutes. Add the lentils and spices and fry for a few more minutes until golden. Add the tomato puree with water (or passata), cover the pan with a lid, and cook while stirring occasionally for about 20 to 25 minutes. Season as you see fit and serve with bread, pasta, cornmeal pancakes, polenta or without a side dish.
Would you like to learn more? This recipe and many other articles, tips and advice can be found in MyHerbs Magazine! You can subscribe HERE or buy the hardcopy in selected stores.Get My Herbs now!
My Herbs magazine is available in the USA in Whole Foods Market stores, Barnes&Noble bookstores, SAMS Club or Books A Million. Also available in the UK, Australia, Canada, New Zealand, Germany, Belgium and in 19 other countries around the world.