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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion and garlic in oil in Dutch oven 2 to 3 minutes or until tender crisp.
  2. Add water, lentils, vinegar, salt, oregano and pepper. Bring to a boil.
  3. Cover, reduce heat, and simmer 20 to 25 minutes.
  4. Add carrots; cook 12 to 15 minutes or until lentils and carrots are tender (some liquid should remain).
  5. Serve with hot fluffy rice.
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