In a 6 qt. pot, heat oil over medium heat. Add onions and garlic and saute for about 7 minutes, or until onions are soft. Add stock, 2 cups water, celery, carrots, lentils, basil, oregano, thyme, black pepper, and red-pepper flakes. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, covered, for about 45 minutes, or until the lentils are soft. Add tomatoes and their juice and simmer uncovered for 15 minutes. Season with salt & pepper to taste.
The tastemakers will go on //
Until they need pacemakers //
They always do
-- Anselm Hollo
This page was last modified on 2011 December 20.