Preparation:
Heat the oil in a large pot over a high flame. Add the onion and sauté until wilted and yellow, stirring with a wooden spoon so it does not burn. Add the garlic and carrots, and sauté those. If necessary, add more olive oil to keep mixture moist. Add the dried lentils and sauté for a couple of minutes. Mix in 2 quarts of water, then the spices, salt and tomato paste. Cover and cook for 45 minutes or until the lentils are tender. Serve hot.
Optional additions: diced potatoes or any kind of greens, such as leeks (slice first and wash well to remove all the dirt), collard greens or Swiss chard. |
