vrijdag 22 november 2013

Red Lentil and Turnip Stew with Parsley (Kopie)


2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
3 celery stalks, diced
1 1/2 cups chopped tomatoes
1 1/2 cups dried red lentils
1 turnip, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon red-wine vinegar (optional)
Coarse salt and pepper

1. In a pot, heat olive oil over medium heat. Add onion,
garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.

2. Increase heat to high and add tomatoes; cook for 1 minute.
Add lentils, turnip, and 6 cups water.

3. Bring to a boil, then reduce heat and simmer until lentils are tender,
20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.

Makes 10 cups
Serves 8

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