7 c. chicken stock, broth, or bouillon
2 c. lentils
2 tomatoes, peeled, cut up
(or half can stewed)
4 garlic cloves, chopped
2 onions, chopped
1 t. salt (optional)
1 T. butter (optional)
2 t. cumin (I use about 1/2 this amount)
lemon wedges |
- Put all ingredients except cumin and lemon in a heavy saucepan and
cook for 20 minutes or until lentils are done.
- Stir in cumin. Season
this according to your own taste. I would use more cumin than I do, but I have
people in my house who would consider that too spicy.
- Serve with lemon wedges.
 
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