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1 tbsp. olive oil
Heat oil in pan, add onions and garlic. Cook, stirring until onions are soft and stir in lentils, tomatoes and their liquid, water, chicken soup powder, coriander, turmeric, paprika and peppercorns.
Bring to a boil and simmer uncovered for about 1-1/2 hours or until lentils are soft.
Poster's Notes:
Posted by Adina Rosenstein
Nutritional Info Per Serving: N/A
2 onions, chopped
2 cloves garlic, crushed
3/4 cup red lentils, washed and picked over
2 400g cans crushed tomatoes
8 cups water
1 tbsp. chicken soup powder (optional)
1/3 cup fresh coriander
2 tsp. turmeric
1 tsp. paprika
1 tsp. cracked black peppercorns
I know everyone is doing Pesach recipes. But I just used this recipe to use up my red lentils and it was great. So, if anyone else out there has red lentils, give this a try.