This dish is hearty, warm and comforting. We needed that comfort last night, with a chilly Michigan rain pelting outside, watching that heart-wrenching episode of Downton Abbey. (Season 3, episode 4, that is.) Whether you’re watching DA or not, you’ll appreciate the fact that this recipe is simple to make, and entails minimal clean-up. The dish was so easy I decided to make a loaf of French bread to go with it, and we finished our meal with fudgy brownies and raw milk.
- 2 cups lentils
- 1 Tbsp butter
- 1 small red or yellow onion chopped
- 2-3 cloves garlic pressed or mashed
- 1 1/2 to 2 cups chicken stock or beef, or vegetable
- 1 14- oz can of diced tomatoes
- sea salt
In a saucepan, cover the lentils with filtered water and let soak at room temp. for a few hours, or overnight. Drain the lentils in a colander.
Set the empty saucepan on medium-low heat; melt the butter. Add the onion and garlic and saute, stirring occasionally to prevent burning.
Add the stock, lentils, and tomatoes (including juice) to the pot. Bring to a boil. Turn heat down to medium-low, cover the pot, and let the lentils simmer until soft. Add more broth if all the liquid is absorbed.
Salt well to taste. Serve lentils in bowls with plenty of fresh bread on the side!