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(14 oz) organic tomatoes (diced or whole)
small onion, peeled and grated or cut into very small pieces
garlic, peeled and sliced
(750 ml) water or vegetable stock
fresh ground pepper
salt, sea or kosher preferred
(14 oz) green lentils, drained
dried oregano or a small handful of fresh oregano, chopped
Blend the tomatoes and their juice until very smooth.
In a large pan, cook the onion and garlic in 6 TBSP water until soft and the water has evaporated.
Pour in 1.5 pints (750 ml) of water/vegetable stock then add the tomato sugar, bay leaves and salt and pepper.
Bring to boil and cook for 10-15 minutes over medium heat.
Add the canned, drained lentils, vinegar and oregano. Heat until hot.
Check for seasoning before serving. Add salt, pepper, vinegar or oregano as needed. Remove bay leaves before serving.
Last Updated: Mon, Mar 7, 2016