Lisa Lebedow, second year Resort and Hotel Management student, shares this wonderful rainy day recipe. Lentils are super cheap and nutritious!
2 cups red lentils
2 tbsp olive oil
1 lrg onion, diced
2 tsp salt (optional)
6 cloves garlic
3 carrots, diced small
1 red pepper diced small
1 tsp black pepper
1/4 tsp red chili pepper flakes (optional)
1 tbsp oregano
2 bay leaves
8 cups vegetable or chicken stock or water
juice of 2 lemons (or lemon juice)
2 tsp lemon zest (if using fresh lemons)
Rinse lentils and set aside
Heat oil, add onions until translucent, add carrots, garlic, red pepper, salt, black pepper,
red chili flakes, oregano and bay leaves. Stir well until carrots are tender.
Add stock or water and the lentils, bring to boil.
Reduce heat and simmer for approx. 25 minutes or until lentils are soft.
Remove the bay leaf.
Add the lemon juice, zest and salt.
Serve with warm bread or pita wedges.