Author Notes
This is a recipe inspired by my neighbour and friend Chrissa, “a professional home cook”. —Evangelia
Ingredients
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200 grams
red lentils
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1
big onion (finely chopped)
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1
celery (finely chopped, leaves discarded)
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1 teaspoon
dried mint leaves
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vegetable stock
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olive oil
Directions
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Pour the lentils in a pot, cover with water and let cook for 15 minutes
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Add the finely chopped vegetables, mint and vegetable stock and let cook for another 30 minutes. Ready! No need for salt, unless it is not included in the vegetable stock. Enjoy warm!
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