the olive oil in a saucepan on medium. Add the minced garlic and onions;
saute until the onions are translucent and soft (5 minutes or so).
2. Add the lentils, tomato (reserve a tbsp. or so for garnish) and stock. Turn the heat to high and bring to a boil. Lower heat, partially cover, and simmer at a low bubble for 30 minutes or so.
3. When the lentils are good and soft (about 30 minutes), mash them up with a fork or spoon – you don’t have to get too thorough with this, as you want it a bit chunky.
4. Add lemon juice, salt and pepper to taste. Serve with rice or bread.
moroccan chickpea eggplant stew
mediterranean veggie stew
chickpea dal with spinach
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