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Categories:Viewed: 20 - Published at: 4 years ago
Ingredients
- olive oil
- 1 tablespoon cumin
- 2 potatoes peeled and cubed
- 2 carrots peeled and cubed
- 1 onion small, peeled
- 4 tablespoons crushed tomatoes
- 1 13/16 cups lentils Pardinas, or any other small size lentil that does not need to be soaked before cooking
- 6 1/3 cups chicken stock
- 1 bay leaf
- salt
Method
- Coat the bottom of a Dutch oven with olive oil and heat it up.
- Add the cumin and stir a few seconds until it becomes fragrant. Then add the potatoes, carrots, onion, crushed tomatoes, and lentils. Stir to mix well.
- Add the chicken or vegetable stock and the bay leaf. Salt to taste. Bring to a boil then simmer on low heat for 45 minutes.
