LENTILS

Lentils image

Provided by Pierre Franey

Categories dinner, easy, lunch, main course, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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Ingredients

2 cups lentils
4 cups water
Salt to taste
2 whole cloves
1 small onion
1 bay leaf
1 tablespoon chopped fresh marjoram or 1/2 teaspoon dried
1 tablespoon olive oil
1 leek, finely chopped
3/4 cup finely chopped onions
1 teaspoon finely chopped garlic
1 cup crushed tomatoes
Freshly ground pepper to taste
2 tablespoons chopped parsley

Steps:

Pick over the lentils and discard any foreign particles. Rinse the lentils well. Drain.
Put the lentils in a saucepan and add the water and salt. Bring to a boil. Stick the cloves into the onion and add to the saucepan with the bay leaf and marjoram. Cover and let simmer for 20 minutes.
Meanwhile, heat the oil in a saucepan and add the leek, chopped onions and garlic. Cook, stirring, about 5 minutes. Do not brown.
Add the tomatoes, salt and pepper. Bring to a boil. Cover and simmer 5 minutes.
When the lentils are tender, drain. Add them to the leek mixture and bring to a boil. Add the parsley and serve.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 4 grams, Carbohydrate 74 grams, Fat 5 grams, Fiber 13 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1096 milligrams, Sugar 8 grams, TransFat 0 grams