Savory Lentils
Yield
6 servingsPrep
10 minCook
50 minReady
7 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
lentils
dried |
|
| 1 | quart |
water
|
*
|
| 2 | teaspoons |
salt
|
|
| 1 | large |
onions
finely chopped |
|
| ½ | cup |
olive oil
or bacon fat |
|
| 1 | x |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
lentils
dried |
|
| 0.9 | l |
water
|
*
|
| 1E+1 | ml |
salt
|
|
| 1 | large |
onions
finely chopped |
|
| 118 | ml |
olive oil
or bacon fat |
|
| 1 | x |
red hot pepper sauce
|
*
|
Directions
Pick over the lentils, wash them thoroughly, add the water, and soak overnight.
If the water is dark and strong-flavored in the morning, discard it and add a quart of fresh water and the salt.
Simmer the lentils in a covered pan from 30 to 40 minutes, or until tender but not broken.
Drain the lentils, and return 1 cup of the liquid to them, or if necessary and enough water to the liquid to make 1 cup.
Cook the onion for a few minutes in the olive oil or bacon fat, add the lentils, cook for a few minutes, and stir gently so that the lentils are not broken.
Add a few drops of tabasco and more salt if needed.
Serve hot.
