My mom’s secret recipe and a cure for all! This recipe makes a really big batch and that’s the point; take what you need and share the rest with a loved one or freeze for your next sick day.
Ingredients:
- 1 bag of red lentils (900g bag)
- 2 tbsp BC butter
- 1 yellow onion, minced
- 3 celery, minced
- 2 carrots, peeled and chopped
- A large handful of parsley, chopped
- 2 cartons of low sodium vegetable or chicken stock (or homemade stock)
- 1 tbsp cumin powder or more to taste
- 2 tbsp tomato paste
- 1 chicken bouillon cube
- Seasoning salt to taste
Directions:
- Rinse lentils (check bag to see if they recommend soaking – not usually required just some brands recommend)
- Heat butter over medium heat and saute onions, celery, carrots and parsley until soft. Season with seasoning salt.
- Add rinse lentils and cover with vegetable or chicken stock (should be double the volume of lentils) and bring to a boil.
- Once boiling, mix in the cumin and tomato paste. Dissolve in the boullion cube.
- Turn down to medium-low and simmer for about 45 minutes or until lentils are softened.
- For reheating, add a little water or stock as it will thicken.
- Enjoy!
CHEZ CHANELLE 