2 liters of chicken or beef broth
1 cup of lentils
salt and pepper to taste
1 large onion, finely chopped
1 sprig of parsley, finely chopped
1 medium carrot, finely chopped
1 clove of garlic, minced
1/4 cup of olive oil
1/2 cup of tomato sauce
2 liters of chicken or beef broth
1 cup of lentils
salt and pepper to taste
1 large onion, finely chopped
1 sprig of parsley, finely chopped
1 medium carrot, finely chopped
1 clove of garlic, minced
1/4 cup of olive oil
1/2 cup of tomato sauce
Cook the lentils in the broth, seasoned with salt and pepper, for 1 hour
Add the remaining ingredients
Cook for an additional 30 minutes or until the vegetables are tender
Serve hot in 6 portions.
