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3 tablespoons oil
Heat the oil in a frying pan. Add the onion and garlic and fry gently until the onions are limp but not brown.
Add the grated carrot and cook for about three minutes. Transfer mixture to crockpot. Add Worcestershire sauce, chicken stock, bay leaf, vinegar and lentils and boiling water. Cover with lid and cook on high for 5-7 hours or overnight if convenient.
Posted by Al Pasternak
Nutritional Info Per Serving: N/A
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 medium carrot, peeled and grated
1 teaspoon Worcestershire sauce (or equivalent)
1 teaspoons dried chicken stock
1 bay leaf
1 tablespoon cider vinegar
3/4 cup red lentils
5 cups of boiling water