(makes 4-6 servings)
| Ingredients: |  |
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2 cups dry lentils |
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4 cups water |
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2 carrots, finely chopped |
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1 15oz. can tomatoes, crushed or chopped |
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1 onion, chopped |
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3 cloves garlic, minced or pressed |
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1 tablespoon fresh parsley, or 1/2 tablespoon dried flakes |
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1/4 teaspoon cumin |
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1/4 teaspoon cayenne pepper |
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1/2 teaspoon salt
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| Directions: | |||
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| 1. | Wash the lentils by rinsing them under running water. | ||
| 2. | Put water in a large saucepan. Add the lentils, bring to boil, then reduce to simmer and cover the pan. Cook for 15 minutes. | ||
| 3. | Stir in carrots, tomatoes, onion, garlic and seasonings. | ||
| 4. | Cover and cook another 15 minutes or until lentils are tender. | ||
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