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Serve this dish with rice or pasta, as a filling for baked potatoes, as a stuffing for peppers, taco shells or in lasagna. This recipe freezes well, so you can always have some on hand for a quick and tasty supper.
- Wash the lentils well.
- Finely chop the onion, green pepper, and celery. Dice the carrot, and press the garlic cloves.
- Place all of the ingredients into a pan, bring to a boil and simmer, covered, for 30 minutes or until the lentils are soft but not mushy.
I like tis. I'm going to keep some in the freezer as a base for several meals - I'm thinking I could defrost, add some more liquid and heat to make soup.
This recipe was easy and good! Pay special attention to the size of the vegetables you cut. The words chop and dice make a big difference.