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.
And I think one way or perhaps two; it doesn’t matter //
as long as one can slip by, and easily //
into the questioning but not miasmal dark. //
Look, here is a stance--- //
shall you cover it, cape it? I //
don’t care he said, going down all those stairs //
makes a boy of you... //
-- John Ashbery, from "From Estuaries, from Casinos" (Hotel Lautréamont 1992)
This page was last modified on 2011 December 20.