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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Serve this dish with rice or pasta, as a filling for baked potatoes, as a stuffing for peppers, taco shells or in lasagna. This recipe freezes well, so you can always have some on hand for a quick and tasty supper. Ingredients:
1 1/3 cups brown lentils |
1 green pepper |
4 carrots |
2 2/3 cups water |
2 teaspoons dried oregano |
4 teaspoons dried basil |
2 teaspoons parsley |
2 white onions |
4 celery ribs |
4 garlic cloves |
5 cups cream of tomato soup or 5 cups tomato juice |
black pepper |
Directions:
1. Wash the lentils well.
2. Finely chop the onion, green pepper, and celery. Dice the carrot, and press the garlic cloves.
3. Place all of the ingredients into a pan, bring to a boil and simmer, covered, for 30 minutes or until the lentils are soft but not mushy.
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