Kim shared her mom's recipe for this week. It was a big hit at our house. Brad loves lentils and tomatoes, and gets little of either, because I don't eat beans, or tomatoes (except in a meat ragu). He loved it, and will have a couple great lunches to take to work. Thanks, Kim!
Kim says,
"Recipe By :My Mom
1 Cup Lentils
4 1/2 Cups Chicken broth/stock (I use the fat free stuff)
2 1/2 sprigs parsley -- snipped
1 bay leaf
12 ounces tomato -- crushed (I use canned)
2 stalks celery -- chopped
2 sticks carrot -- sliced
1 onion -- chopped
2 cloves garlic - minced
1 teaspoon thyme (dried)
1. cook until vegetables are tender, 1 1/2 - 2 hours
Seriously, that's how my mother gave it to me. But basically, she just throws it all into a pot, brings to a boil and then lets it simmer. I often double it and freeze it."
