This recipe came out the day that I didn’t have the complete list of ingredients to my mom’s lentil recipe. So I improvised with the ingredients I did have at home and it came out pretty good. This dish is healthy and low-fat.
– 1 cup lentils (I wash them two times)
– 6 cups water
– 1/2 tomato
– 1 medium carrot
– 1 medium purple onion
– 3 garlic cloves
– 5-6 bay leaves
– 1/2 teaspoon cumin
– 2 tablespoons olive oil
– Salt and pepper to taste
– Heat the olive oil in a large soup pot on low heat. Chop the tomato, carrot, onion and garlic. Saute your chopped vegetables for 5 to 6 minutes.
– Add the salt, pepper, cumin and bay leaves. Then pour the water and the lentils. It takes approximately 1 hour and 30 minutes for the lentils to be tender but it always depends on the kind of lentils you are using.
– The trick is to stir occasionally and taste them. Some people like to add more water to make the soup watery and some like their lentils dense so they can pure them. It all depends on you.