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2-1/2 cups dry lentils 600 mL
9 cups water 2 L
1/2 cup chopped onion 125 mL
1/2 cup thinly sliced carrot 125 mL
1/2 cup chopped celery 125 mL
1 tsp salt 5 mL
1/2 tsp oregano 2 mL
1/8 tsp cayenne 0.5 mL
1 garlic clove, minced 1
1/4 cup red wine vinegar 60 mL
6 oz tomato paste 175 mL
1-1/2 cups cubed, cooked ham 350 mL
1 red bell pepper, chopped (medium) 1
Wash and sort lentils. In Dutch oven, combine lentils, water, onion, carrot, celery, salt, oregano, cayenne and garlic. Bring to a boil. Reduce heat; cover and simmer 1 hour or until lentils are soft. Stir in wine vinegar, tomato paste, ham and red pepper. Simmer covered an additional 30 minutes, stirring occasionally.
9 cups water 2 L
1/2 cup chopped onion 125 mL
1/2 cup thinly sliced carrot 125 mL
1/2 cup chopped celery 125 mL
1 tsp salt 5 mL
1/2 tsp oregano 2 mL
1/8 tsp cayenne 0.5 mL
1 garlic clove, minced 1
1/4 cup red wine vinegar 60 mL
6 oz tomato paste 175 mL
1-1/2 cups cubed, cooked ham 350 mL
1 red bell pepper, chopped (medium) 1
Wash and sort lentils. In Dutch oven, combine lentils, water, onion, carrot, celery, salt, oregano, cayenne and garlic. Bring to a boil. Reduce heat; cover and simmer 1 hour or until lentils are soft. Stir in wine vinegar, tomato paste, ham and red pepper. Simmer covered an additional 30 minutes, stirring occasionally.