7 cups of chicken broth
1.5 cups of dried lentils
1.5 coarse chopped onions, covered in red wine and sea salt, and roasted in the oven
4 chopped carrots
4 small cloves of garlic, pressed and fried until golden brown
1 can of chopped tomatoes
1/4 cup of sweet vermouth
Salt and pepper to taste
Put it all in the crockpot and cook it till supper time.
Garnish with green onions and cheese.
Serve with some good bread (like my latest go at sourdough).
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