Sunday, January 8, 2012
This is one of the recipes from class today. Try it!!
2 CUPS DICED CELERY
1 LARGE ONION DICED
2 CLOVES GARLIC – SMASHED OR DICED
2 CUPS OF LENTTLS
BAY LEAF 1
OREGANO 1 teaspoon dried
THYME optional – ½ teaspoon
PARSLEY optional – 1 teaspoon
6 – 8 CUPS OF CHICKEN OR VEGTABLE STOCK
I CAN DICED TOMATOES
1 Cup Fresh Spinach sliced thin
2 Teaspoons of Balsamic Vinegar
Heat a large stockpot or Dutch oven and add the olive oil. Add the celery, onions and garlic. Sauté until the onions are translucent. Add the lentils, tomatoes, seasoning and stock. Bring to a boil and reduce to a simmer. Cook for about an hour or until the lentils are tender. Add the spinach and the Balsamic and serve.