Lentils Sylvia
2 bags Red lentils (tastier than the green ones)
2 medium Red onions (also called Bermuda onions)
crushed or minced garlic (you will need two tablespoons)
2 bags BABY carrots (sweeter than whole carrots)
Bouillon or stock (meat-based or vegetable-based)
1) Put the lentils into a pot and let them soak in water – overnight would be ideal
2) Chop up all the vegetables and put into a bowl. I tried something that seems to make preparation easier: put the vegetables through a juicer!
3) Put vegetables into pot and add the tomatoes, and add water to cover all ingredients.
4) Put heat on high and stir with a wooden spoon.
5) When the water begins to boil, continue to stir – DO NOT let the ingredients sit and scorch!
6) Lower the heat so it still boils and stir for 8-10 minutes.
Let the pot sit until it cools – either all day or overnight.
Put into storage containers and freeze for future meals. Keep one container to eat that day.
One more thing: the garlic and tomatoes will give this recipe a LONG shelf life in the refrigerator.
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This side dish is a variation of a soup my mother used to cook a lot while I was growing up. It really is a healthy way to eat.
via Blogger http://chiropractic-lane.blogspot.com/2013/06/lentils-sylvia.html
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