- 1 pound lentils
- 1 bay leaf
- 3 large carrots, peeled, sliced
- 2 stalks celery, chopped
- ½ teaspoon cumin powder
- 2 cups crushed fresh tomatoes
- 2 tablespoons extra-virgin olive oil
- Salt and pepper to taste
- Balsamic Vinegar
– Rinse lentils in cold water and place in a large pot with enough cold water to cover them by 6 inches. Add the bay leaf.
– Bring to a boil, skim off foam, lower heat, and boil gently, partially covered, until lentils are just tooth-tender, 20-30 minutes.
– Add carrots, celery, cumin and onion to the lentils. Cook partially covered till carrots are tender, about 20-30 minutes.
– Add crushed tomatoes, olive oil, and salt and pepper to taste. Simmer, partially covered, until lentils become very creamy and soft. Stir occasionally and add boiling water if necessary to prevent sticking
– Remove bay leaf before serving.