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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 8 |
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This recipe is easy, tasty and nutritious. I love to freeze portions in muffin tins to pop out later for a fast lunch. I got this recipe from one of my favorite local bistros. Ingredients:
1 (16 ounce) package lentils, rinsed |
3 carrots |
1 potato, cube (peeled) (optional) |
2 stalks celery |
1/2 purple onion |
1/8 cup oregano |
1/4 cup lemon pepper |
6 bay leaves |
1/4 cup lemon juice (i prefer 2/3 c.) |
salt & pepper |
8 cups water (approx.) |
Directions:
1. Place all ingredients in a dutch oven then add enough water to cover vegetables plus one inch more of water. Bring to boil, then add one Celsius of water and simmer for at least 2 hours.
2. Serve with crumbled feta cheese on top and a lemon wedge. Also good over a bed of cooked rice, or cooked slices of kielbasa and jalapenos.
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