Monastery Lentils

Judy & I snap up this recipe from Emily after one small-group night meal.  It was yummy with baked potatoes.

1 c. dry lentils
3 c. water
1 bay leaf
salt
1 large onion, chopped
1 large carrot, chopped
2 cloves garlic, minced
1/4 c. olive oil, or less
1 c. canned tomatoes, mashed by hand
1 tsp. basil
2 Table. parsley flakes

Cook lentils, water, bay leaf and a small amount of salt until lentils are tender, 20-25 min.
Meanwhile, saute onion, carrot, and garlic in olive oil until the onions are tender. Combine the two mixtures and add rest of ingredients. Simmer together until hot and flavors are well blended.

Serve with cornbread and salad.


Thanks for more yumminess, Emily!