Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb DRY LENTILS 1 CARROT DICED
2 tb PLUS 1 TS. OLIVE OIL, DIV, 1 md ONION CHOPPED
1 GARLIC CLOVE CRUSHED SALT AND PEPPER
1 md TOMATO, PEELED, SEEDED, AND CHOPPED TOMATO, OPTIONAL
CHOPPED. LETTUCE LEAVES, OPTIONAL
1 RIB CELERY DICED

PICK OVER LENTILS TO REMOVE ANY SMALL STONES. RINSE LENTILS UNDER COLD
WATER AND SET ASIDE. IN MED-SAUCEPAN OVER MED. HEAT, COMBINE 2 TB OLIVE OIL
AND GARLIC; COOK 2 TO 3 MIN. OR UNTIL LIGHTLY BROWNED; STIRRING OFTEN. ADD
TOMATO, CELERY, CARROT, AND ONION. COOK 2 MIN. LONGER, STIRRING OFTEN. ADD
LENTILS AND SALT AND PEPPER TO TASTE; STIR TO BLEND LENTILS. ADD ENOUGH
WATER TO COVER; BRING TO A BOIL. REDUCE HEAT TO LOW; COVER AND SIMMER 45
MINS. OR UNTIL LENTILS ARE TENDER. REMOVE FROM HEAT AND SERVE WARM, OR COOL
TO ROOM TEMP. STIR IN REMAINING 1 TS OLIVE OIL JUST BEFORE SERVING AND
SPRINKLE WITH CHOPPED TOMATO. GARNISH WITH LETTUCE. (USE GOOD QUALITY OLIVE
OIL)

PER SERVING: 235 CAL., 17GR. PRO., 35GR. CARB., 5GR. FAT, 19% CAL, FROM
FAT, 0MG. CHOL., 14MG. SOD.

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