What you will need:
- 3 small celery stalks
- 3 small carrots
- 1 small yellow onion
- 1 tsp extra virgin olive oil
- 1-2 tsp sea salt
- 1 lb package of lentils
- 1 tsp cumin
Scrub the celery, carrots and onions.
Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.
Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.
Add onions. Keep them moving in the pan.
Once the onions become translucent, add carrots and celery.
Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.
Add 1-2 tsp sea salt.
Once the vegetables are tender (about 5-8 minutes), add lentils. Mix. Turn to MEDIUM heat.
Add Mom’s Penicillin Chick Stock.
Add water to the pan to cover the contents in 1 inch of water.
Place lid on pan. Bring to a rapid boil. Then turn heat to LOW. Add 1 tsp cumin and let simmer for 30 minutes.
Turn the heat up to MEDIUM-LOW and partially cover with a lid to let the sauce readuce and thicken.
- You can never scrub bacteria or pesticides off of your produce. The best way to remove dirt and other particles is with a sponge. Throw your sponges in the dishwasher every evening to ensure you have nice, clean sponges!
- Another nice addition to this dish is to add rutabaga when adding the carrots and celery. You can also add fresh sage, rosemary or thyme when the lentils are finished simmering.