Ingredients
- 1 pound small green lentils
- 1⁄2 cup (120 ml) extra-virgin olive oil
- 3 ribs celery, diced
- 2 carrots, diced
- 1 sweet onion, diced
- 5 cloves garlic, minced
- 2 quarts (2 liters) organic chicken broth
Number of Servings:
8
Recipe Source:
Coming Home: A Seasonal Guide to Creating Family Traditions by Rosanna Bowles (27.50, Harry N. Abrams, 2010)
Directions
- Soak the lentils in a bowl of water for 1 hour.
- Drain and set aside.Put the oil in a large saucepan and place over medium heat.
- When the oil is hot, add the vegetables and sauté until they are just soft, about 5 minutes.
- Add the lentils and sauté for 5 minutes.
- Add the broth. Bring to a simmer and cook, covered, over low heat for about 1 1⁄2 hours, until the lentils are soft.
- Serve with crusty bread drizzled with extra-virgin olive oil.
