Mom’s lentils are more like soup than my version. I remember most often her lentils had broken spaghetti noodles in them, a little fresh spinach floating in it and a dark chocolate brown broth from the lentils. It’s best with a lot of grated cheese melted on top.
Ingredients
- 8 ounces of lentils
- 1 large carrot, diced
- 1 medium onion, diced
- chopped parsley
- 2 -3 cloves garlic, minced
- salt & pepper
- crushed red pepper
- chicken stock (optional)
Instructions
- Wash and de-stone lentils in a strainer.
- In a medium stockpot add lentils and enough water to cover plus 2 inches.
- Dice carrot and onion. Smash garlic. Add onion, garlic, carrot, parsley, salt, pepper and crushed red pepper. Stir in white wine and chicken stock if desired. Bring to a boil. Simmer over medium heat, stirring occasionally about 1 – 1 1/2 hours.
- May need to add more water as lentils cook if they are becoming too thick.
Options: Add chopped fresh spinach or swiss chard.
Boil rice or noodles, strain and add to lentils just before serving.
