Sunday, February 6, 2011


These lentils are so fantastic. These are the best ones I have ever eaten, and even though the texture of them is the same, the flavour is much better than other beans recipes I have made before.

1 Tablespoon         olive oil
1/2 Cup                minced onion
1/2 Cup                minced celery
1                         garlic clove, minced
3/4 Cup                lentils
2 Tablespoons       chopped sun-dried tomatoes
3 Cups                 chicken stock
2 Tablespoons       chopped fresh parsley
Salt and freshly ground pepper

In a saucepan, heat the oil over medium heat. Add the onion, celery, garlic. Cover and cook. Stirring occasionally, until the vegetables are tender, about 7 minutes.

Add the lentils to the vegetables, sun-dried tomatoes and chicken stock. Add satl and pepper to taste. Bring to a boil with the lid on and reduce heat and let to simmer until lentils are tender and the liquid is absorbed, about 45 minutes. Stir in the parsley just before serving time.

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