Lentils in Sauce

Lentils in Sauce is adapted from Madhur Jaffrey’s World Vegetarian cookbook

1 cup dried lentils

1 med. onion, finely chopped or grated

2 garlic cloves, peeled and finely chopped

4 tbsp finely chopped fresh parsley

1 tsp ground cumin

freshly ground black pepper

1 1/4 to 1 1/2 tsp salt

1 tsp olive oil

Pick over the lentils and wash in several changes of cold water.

Put the lentils, onion, garlic, parsley, cumin, black pepper to taste, and 3 cups of water in a medium pot.  Bring to a boil without allowing it to boil over. Turn the heat down to low and cover partially.  Cook gently for 30 min.  Add the salt and stir well.  Cook, particlly covered, another 30-40 min, or until the lentils are tender.  Stir in the oil.  Serve hot or at room temperature, depending on the season.

6 servings


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