1 tablespoon garlic powder
1 teaspoon dried parsley
3 tablespoons vegetable oil
1 lard, softened
2 tablespoons lemon juice
1 cup lentils
3 tablespoons white wine
1 tablespoon olive oil
1 teaspoon salt
1 (2 liter) can kidney beans, drained
1 (3 pound) whole chicken
1 (2.5 ounce) can tomato paste
2 tablespoons dried oregano
Melt garlic powder in a medium saucepan over medium-low heat. Add parsley, oil, lemon juice and lentils. Mix together well and remove from heat. Stir in white wine and olive oil. Bring to a boil, stirring frequently, then transfer mixture to a large, heavy skillet. Add lentils and stir just until heated through. Mix in salt, lemon zest and oregano. Add a little lemon juice and let simmer for about 2 minutes. Serve as a lentil soup using the additional lemon juice until lentils are tender.
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