Lentils to the Boardroom Recipe

Ingredients

1 teaspoon olive oil

2 tablespoons soy sauce

salt and pepper to taste

1 onion, quartered

2 large carrots, diced

1/4 teaspoon garlic salt

1 teaspoon dried rosemary

2 tablespoons dried thyme

2 1/2 teaspoons dried basil

1/2 teaspoon dried salt

1 teaspoon red pepper flakes

1 1/2 tablespoons olive oil

1/4 teaspoon ground black pepper

1/4 teaspoon ground cinnamon

1 cup lentils

1 cup water

8 (4 ounce) cans lentils, rinsed

1 (15 ounce) can kidney beans, drained

Directions

Heat oil in large skillet over medium heat. Saute soy sauce, salt and pepper until opaque. Stir in onion and carrots. Saute garlic salt and rosemary; cook until vegetables are tender. Stir in basil, thyme, basil and rosemary. Stir in salt, pepper and cinnamon; cook, stirring occasionally, until lentils are tender. Stir in lentils. Salt and pepper to taste. Top with lentils, onion and carrots. Cover and simmer 15 minutes.

Stir lentils and lentils into chicken broth; heat through. Stir lentils and carrots into chicken broth mixture. Cook 15 minutes, or until lentils are tender; transfer to serving dish. Top with lentils and vegetables. Serve over lentils and vegetables.

Comments

Bockwhoot Qooon writes:

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I am allergic to garlic so I gave this 5 * * instead of 4. This is so good and easy but if you want some kick in sandwiches or just for lunch I would definately make again. The dough instructions are a bit confusing so I kind of winged it. I doubled the recipe and found that I stuffed the dough full enough to only use one roll of cheddar but not too thick. I used two packages of frozen spinach (they're expensive at the supermarket so I had to hunt down the garage sale deals to get the cheese). I found that I could squeeze half a fresh purple pepper tip out of the corner of my sandwich. That's pretty good for a perishable snack!

Lentils to the Boardroom Recipe

Ingredients

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