Easy peasy. I prefer French green lentils, but regular green (aka brown) lentils work fine too, and they're much easier to find. Black lentils are also reasonable to use.
Serve on its own, or possibly with a heavy grain like farro or barley. I served the first attempt with a green salad and focaccia (with Michael).
| Ingredients | Step |
|---|---|
| 1 c. lentils (green/brown/black) 3 c. water |
Bring to boil, then reduce heat, cover, and simmer for 15 minutes. When done (they may still be slightly undercooked), strain into a colander set over a bowl -- we want to retain the cooking liquid. |
| oil 1 onion, sliced thin into half moons |
Heat oil in large skillet. Cook until onion is tender. |
| ½ c. mint | Chop. |
| 1 t. ground coriander | Stir into onions. |
| 4 cloves garlic, minced 1½ lb. carrots, sliced thin (about 4 cups) salt to taste |
Cook, stirring for 2-3 minutes, until carrots begin to soften. |
| ⅓ c. passata ⅔ c. water 1 t. sugar parcooked lentils enough water to cover the lentils (ideally the lentil cooking water) salt to taste half the mint |
Stir in. Bring to a simmer. Simmer uncovered 15-20 minutes, until lentils are tender and most of the liquid has evaporated. Taste and adjust salt, then remove from heat. |
| half the mint | Sprinkle on top. Serve. |