Herbed Garlic Lentils

Middle Eastern Side Recipes

2 Tbsp + 1 c defatted low salt chicken stock 1/2 sm onion, chopped 1/2 c dried lentils 1 c water 1 bay leaf, crushed 1 tsp dried rosemary 2 cloves garlic, crushed 1 tsp cider vinegar 1 tsp olive oil salt, pepper to taste

Place 2 Tbsp of chicken stock and onions in sauce pan. Cover and saute until onions are transparent. Add more stock if onions start to burn. Place lentils in strainer and rinse and drain, discarding any stones. Add rest of stock and water to the pan, bring to roiling boil. Pour lentils into pot slowly so water dos not stop boiling. Add bay leaf, rosemary and garlic. Reduce heat, cover, simmer 20 min. Remove lid, add the vinegar, cook on high to evaporate liquid about 10 min. Stir in oil, salt and pepper to taste.

Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Wednesday February 23rd, 2005