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    Lentil Stew


    Source of Recipe


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    1 onion, chopped
    1-2 cloves garlic, minced
    16 oz lentils
    3 medium carrots, diced
    3 stalks celery with leaves, chopped
    salt and pepper
    6oz can tomato paste
    1 can garbanzo beans, drained

    Carmelize onion, if you have time, or just saute until very soft.
    Add garlic and saute until soft.

    Stir in lentils, carrots, celery, salt and pepper. Cover with water
    to two inches above ingredients.

    Bring to boil, then lower heat. Simmer until lentils are soft, at
    least one hour. Add tomato paste, which is optional, and cook for
    another hour, being careful not to accidentally let it start to
    boil. During the second hour, add salt and pepper to taste.

    Add garbanzos last, about fifteen minutes before serving.

 

 

 


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