Lentils Modena 1 lb Brown lentils, picked through
2 Onions, sliced thinly
4 Cloves garlic, chopped
3 tb Olive oil
Salt and pepper to tastes
2 c Water (or chicken stock)
1 cn (large 20-oz?) plum tomatoes
1 cn (large) crushed tomatoes in tomato puree
One lemon, juice of
3 tb Balsamic vinegar
Heat oil in pan and saut onions until translucent. Add
garlic and saut until golden. Add lentils, salt and pepper and stir
for one minute.
Add water (or stock), tomatoes and tomato puree and cook until
lentils are soft and liquid has thickened (about 30 minutes). Add
lemon juice and vinegar. Cook another 10 minutes.
Serve lentils over farfalle/mashed potatoes. I like to then sprinkle
lots of good parmesan cheese over them, or crumble a mild goat cheese
on top (not very Italian, but so delish). Lentils Modena printer friendly version located here.
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