Now, in recent years, I’ve become quite adventurous in trying new foods – or actually in this case, old foods.
Lentils have been a staple for thousands of years, as we know from the Genesis story of Jacob’s culinary achievement.
And I learned that there are at least 99 other verses in the bible that mention lentils.
No wonder the lentil stew I made last night was such a hit with the ladies who came to my bible study.
Here’s my recipe for this very inexpensive, easy, and healthy stew.
2 pounds of lentils
2 large onions, diced
8 cloves garlic, minced
3 bay leaves
1 #10 can of chopped tomatoes
3 tbsp olive oil
3 quarts of water (you can substitute chicken broth if you prefer.)
Heat the olive oil in a large, heavy soup pot and add the onion and garlic.
Cook until transparent.
Add the lentils.
Add the water and tomatoes.
Add bay leaves and bring it to a boil.
Simmer until the lentils are tender. About an hour.
Stir from time to time and add a little more water if it seems too dry.
Salt and pepper to taste.
Serve it with a nice hearty bread.