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Categories:
red lentils water bay leaf olive oil white onion carrot garlic gold potato celery red bell pepper ground cumin salt white pepper fresh parsley
Viewed: 4 - Published at: 7 years agoIngredients
- 2 cups red lentils
- 4 quarts water
- 1 bay leaf
- 1 tablespoon olive oil
- 1 white onion, diced
- 1 cup carrot, sliced
- 5 garlic cloves, minced
- 1 yukon gold potato, diced
- 1 cup celery, chopped
- 1 red bell pepper, diced
- 1 tablespoon ground cumin
- 3 teaspoons sea salt (or to taste)
- 1 teaspoon white pepper
- 14 cup fresh parsley, chopped
Method
- If making on the stovetop:.
- Boil lentils and bay leaf in water until lentils are soft.
- Heat oil on medium-high heat.
- Add garlic and saute until golden.
- Add onions, celery, and bell pepper.
- Saute until tender.
- Add onion/celery/bell pepper/garlic mixture to lentils and water.
- Add potato and carrot.
- Cover and simmer for 30 minutes.
- Add chopped parsley, salt and pepper.
- Simmer for 10 minutes more.
- Garnish with chopped green onions and/or parmesan cheese, if desired.
- If making in the slowcooker:.
- Add lentils, bay leaf and water to slowcooker.
- Cover and turn on high while you prepare other ingredients.
- Complete steps 3-7 above.
- Lower setting on slowcooker to low and cook for 8 hours or keep on high and cook for 4 hours.
- One hour before done in slowcooker, complete steps 9 and 10 above.
