I love lentils! Warm or cold they always hit the spot. My husband grew up in Greece eating lentils as a kid and remembers hating them. As an adult he now likes them and asks for them frequently for a meat-free meal during the week. I started making them or of various Greek cookbooks and now have my own way I enjoy making them. They are also enjoyed with feta and olives or bread of you want to splurge.
- 1 lb bag of lentils rinsed and sorted
- 1 cup crushed tomato (or I blend about 2-3 tomatoes in vitamix)
- 2 large carrots chopped
- 1/2 onion chopped
- 4-5 garlic cloves
- Salt and pepper
- 3 Tablespoons Bragg Apple cider vinegar
- 1/4 cup olive oil
- 4 cups water
Option 1:Place all ingredients in stockpot over high heat. After pot reaches a boil add lentils and reduce to a simmer. Let simmer for about 60-90 minutes. Sometimes I need to add more after as they cook depending on the type of lentils and how much water they absorb.
Option 2: Place all ingredients in crockpot on low for 6 hours.
Both options: add more vinegar and olive oil to taste as you plate! Enjoy
Stay Tasty and True,