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A Simple Sauce with Red Lentils

3/4 c Red lentils
1/2 c Minced onion
2 ts Minced garlic
4 1/2 c Defatted chicken stock (or vegetable stock or water)


Carefully pick over and rinse lentils. Add onions and garlic to a deep saucepan and saute in oil until very soft but not browned. Add lentils and stock or water and bring to a boil. Reduce heat, cover and simmer gently for 20 to 25 minutes or until lentils are very tender. Puree mixture with an upright or immersion blender adding stock or water to yield desired thickness. Season to taste with salt and pepper. This recipe yields about 2 cups of sauce.


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