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.   1 lb bag of lentils rinsed and sorted
  2. 1 cup crushed tomato (or I blend about 2-3 tomatoes in vitamix)
  3. 2 large carrots chopped
  4. 1/2 onion chopped
  5. 4-5 garlic cloves 
  6. Salt and pepper
  7. 3 Tablespoons Bragg Apple cider vinegar
  8. 1/4 cup olive oil 
  9. 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,



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