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Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 2 large carrots
- 6 large tomatoes
- 1 c. split lentils
- 1 small onion
- 1 bay leaf
- 2 cloves
- 1/2 tsp. sea salt
- 1/4 c. margarine
- 2 Tbsp. chopped parsley
Method
- Grate carrots and chop tomatoes; set aside.
- Wash lentils, removing any small stones.
- In large saucepan, combine with 2 cups of water.
- Wrap bay leaf around onion and push cloves through leaf into onion.
- Add to pan with carrots and tomatoes.
- Bring to a boil, stirring.
- Lower heat and cover; simmer about 20 minutes. Remove onion; add salt, margarine and parsley.
- Stir well.
- Spoon into large ovenproof dish.
- Dot top with margarine and bake in 375° oven for about 30 minutes.
