Black French Lentils – Stefanie’s way

“food is not about impressing people. it’s about making them feel comfortable”

I’ll never forget the first time I made lentils for my sister and her family while visiting her in London. I had just gotten this recipe from a friend of my brother’s. I made them a bunch of times so by the time I made them for my sister I thought they were going to be delicious. Well was I mistaken, they came out so bad, they were so mushy you could have thrown them against the wall and they would have stuck to it. So now 20 years later, everyone in my family loves the way I make them, even though I make them different each time. Ronnie only wishes that I make them the same way twice, but what fun would that be.

There are all kinds of lentils, green, red, yellow, and black. One night while deciding what to make , I decided to use all the different lentils so it would be colorful. Well, that was a big mistake! It was a pile of mush and they all turned the same color. So, now all I use is the French black ones.

This is the recipe I got from my friend, and yes I’ve tweaked it a bunch of times.

  • 1 whole bag of lentils, you can use the traditional green ones, I use the black french lentils.
  • 2 – 32 ounces of chicken or vegetable broth in place of water*
  • 1 – 28 ounce can of crushed tomatoes
  • 1 yellow onion, peeled and cut slits in it, keep whole
  • 2 to 3 garlic cloves, minced
  • salt, pepper, garlic powder to taste
  • handful of fresh parsley
  • half bag of carrots, chopped you can use more or less
  • spinach (optional)
  • orzo pasta
  • grated parmesan cheese for topping

Empty bag of lentils in a large pot, add broth, crushed tomatoes, crushed garlic, onion, carrots, and seasoning. Cook on medium heat for about half an hour. While that is cooking make the orzo, don’t cook it all the way, the orzo will finish cooking in lentils. Add the orzo and the spinach, Continue cooking until the lentils are soft but not mushy. Take out onion before serving.

*I use vegetable broth and seasoning , it’s a powder that is low in calories. fat free , and zero sugars. You don’t have to use broth you can keep to recipe and use water.

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