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Ingredients
- 1 pound dry lentils
- 2 tbsp plus 1 tsp olive oil, divided
- 1 clove garlic, crushed
- 1 tomato, peeled, seeded and chopped
- 1 celery rib, diced
- 1 carrot, diced
- 1 onion, chopped
- Salt
- Ground pepper
- Tomato, chopped, optional
- Curly lettuce leaves, optional
Preparation
Step 1
Pick over lentils to remove any small stones. Rinse lentils under cold water and set aside.
In medium-sized saucepan over medium heat, combine 2 tbsp olive oil and garlic; cook 2 to 3 minutes, or until lightly browned, stirring often.
Add tomato, celery, carrot, and onion. Cook 2 minutes longer, stirring often. Add lentils and salt and pepper to taste; stir to blend lentils.
Add enough water to cover; bring to a boil. Reduce heat to low; cover and simmer 45 minutes or until lentils are tender.
Remove from heat and serve warm, or cool to room temperature. Stir in remaining 1 teaspoon olive oil just before serving and sprinkle with chopped tomato.
Garnish with curly lettuce.