1 pound (16 ounces) Brown Lentils
8 cups cold water
½ cup chopped celery
1 large onion chopped
2 tablespoons flour
2 teaspoons garlic powder
1 large tomato, diced
5 mini Cilantro Bouillon Cubes
1 teaspoon black pepper
1 tablespoon salt
1-1/2 teaspoon cumin powder
3-4 tablespoons olive oil
If you like it spicy hot then add an optional ¼ teaspoon or more cayenne pepper
Optional: 1 can of kidney beans
Cover brown lentils with plenty of cold water and let soak 1 to 2 hours (this will remove any dirt and sand), Drain lentils and rinse well. Add 8 cups cold water to a large enough pot, add bouillon cubes, cook on very low heat. Once water is heated add salt, cumin and lentils.
Saute onions and celery in a pan using 3-4 tablespoons pure vegetable or olive cooking oil then add flour, pepper and garlic stir/blend it all in and continue cooking a few minutes until flour starts to brown, next add this along with the fry pan cooking oil to the large lentil pot. Add the diced tomatoes, cook/simmer about 2 hours.
Taste and add more salt to your liking.
Makes 6-8 servings depending on your bowl sizes.
Leftovers can be placed in a container or freezer zip lock bag and frozen.
This recipe can be made on a stovetop or cook it on high for about 4 hours in a crock pot.
If you don’t want to go meatless add a nice portion of cooked bacon, ham, pork, beef, fish or other seafood the last 20 minutes of cooking/simmering. All are good including cut up cooked polish sausage.
Brown lentils will hold their shape and texture well.
Both yellow and red lentils with their protective coating removed will dissolve while cooking making soups and sauces thick. Lentils come in many colors and vary in flavors.