1 pound package lentils
water to cook lentils
1 medium onion, chopped
1/2 cup olive oil
2 to 4 garlic cloves, smashed
2 (28-ounce) cans crushed tomatoes
1 large can of water
2 (8-ounce) cans tomato sauce
2 bay leaves
salt, to taste
pepper, to taste
1. First cover lentils in a pan with water bring to a boil, then rinse and REPEAT!! Important step, helps remove the "green" taste of the lentils.
2. While waiting for lentils to boil, saute onions until soft in the olive oil in a large stock pot. Add garlic and continue cooking until onions are golden brown.
3. To the stock pot, add cooked lentils along with the rest of the ingredients. Bring to boil and turn down heat to simmer for about an hour. Stir frequently, adding more water as needed. I like it thick, more like a stew, but more water can be added to make it more of a soup.
Tips ~ Can be frozen for long periods. Better tasting the next day :-)
Source of recipe: I got this recipe from my friend Susan who got this recipe from her mother. A wonderful lentil stew!! Thanks, Susan!