Serves 4 to 5
- 2 cups chopped onion
- 2 cloves garlic, minced
- 12 ounces fresh mushrooms, coarsely chopped
- 2 tablespoons olive oil
- 1 cup dried lentils, rinsed and picked over
- 2 cups beef broth or vegetable broth
- 1 (6-ounce) can unsalted tomato paste
- ½ teaspoon oregano
- ¼ teaspoon basil
- ¼ teaspoon Cayenne pepper
- 1 teaspoon salt
- In a large saucepan sauté the onion, garlic, and mushrooms in oil until tender.
- Stir in the lentils and broth, and bring to a boil.
- Reduce the heat, cover, and simmer for 20 to 30 minutes or until the lentils are tender.
- Stir in the tomato paste and seasonings.
- Simmer another 10 minutes, stir occasionally.
BON APPETIT
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