Prep 20 mins
Cook 45 mins
As a child, my Yia-yia would make this for us all the time. It's a great recipe when you're trying to feed a family on a budget. It makes a lot, lasts long, and is very filling and healthy! A delicious family favorite!
- 1⁄2 cup olive oil
- 1 medium onion
- 1 (8 ounce) can Hunts tomato sauce
- 3 -4 large carrots
- 3 -4 stalks celery
- 1 (12 -16 ounce) bag lentils
- parmesan cheese (optional)
- In a large pot, combine the olive oil, finely chopped onion, and sauce. Cook on medium-low heat until the onions are translucent (10-15 minutes). Add salt and pepper, to taste.
- Chop the carrots and celery into small pieces and add to the pot. Cook an additional 20 minutes or until the carrots and celery seem halfway cooked.
- On a piece of parchment paper, slowly pour out about a handful of the lentils. Look through them for rocks or undesirable pieces and throw them in the trash. Then pour the cleaned lentils into a bowl of water. Continue this process until all of the lentils are cleaned and soaking. Drain the lentils and rinse them with water once or twice before adding them to the pot.
- Add the lentils to the pot along with enough water to cover all of the ingredients in the pot. If you add too much don't worry - the lentils will absorb the water as they cook. Turn the heat to medium or medium-high, so that the lentils bubble but do not boil. They will cook for about 40 minutes to an hour. Continue checking the pot and stirring it every 5 to 10 minutes, checking if you need to add water.
- The lentils are done when they are a light to medium brown and seem to not be soaking up water anymore. At the end they should be more solid that soupy - but it is a happy medium. Serve and enjoy!
I left out the tomato sauce due to food sensitivities, but this was an excellent, quick, and filling meal. I buy my lentils in bulk, and used a 2 cup scoopful - I think another 1/3-1/2 cup would have been the perfect amount for 6 servings.