Italian Stewed Lentils

This dish improves with age, and sitting overnight will bring out its flavor. It can be eaten either as a soup or an entrée. Add steamed or sautéed greens, brown rice or millet, and a tablespoon of sea vegetables and you’ve got a complete meal.

• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 bay leaf
• 2 branches of fresh thyme
• 1 tablespoon chopped fresh oregano
• 2 cups lentils, rinsed
• 1 tablespoon tamari

In a large saucepan, sauté vegetables in olive oil until onions are translucent.

Add bay leaf, thyme and lentils, cook 5 minutes, then add tamari and 6 cups of water.

Bring the soup to a boil; reduce heat, and simmer, covered, for 40 minutes, until lentils are very tender.

Season to taste. When serving, discard bay leaf and thyme branches.

Serves 6

Copyright 2006 by Jen Hoy

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