1/2 Onion, small dice 5 Cloves Garlic, minced 1/2 Carrot, small dice 1/4 Bell Pepper, any color, small dice 2 Tbs. Olive Oil 6 Cups Water 2 Cups Lentil Beans, brown or green
1/2 Cup White Wine 1 Can Diced Tomatoes, 14 oz. 2 Tbs. Lemon Juice 8 Basil Leaves, cut thin 1/2 tsp. Rosemary, dry, chopped 1/2 tsp. Oregano, dry 1/4 tsp. Crushed Red Pepper 1/4 tsp. Ground Black Pepper 1/2 tsp. Salt
Measure spices.
Slice basil.
Squeeze lemon juice.
Gather, measure and cut vegetables: onion, pepper, garlic and carrot.
Place pan over medium heat.
Add oil and the cut vegetables.
Cook and stir ingredients for about 8-10 minutes, until onion just begins to brown.
Add wine to pan and let it slowly reduce until it is almost gone.
While vegetables are cooking, puree the tomatoes in a blender.
Check the lentils for any dirt or small stones.
Place lentils in a strainer and wash off in cold water.
At this point you can add all the ingredients from recipe to the pan.
Bring liquid to a boil.
Turn down to a simmer and cook the beans for about 35 minutes.
You will need to stir from time to time.
Beans are done when they pop open and are cooked soft but not mushy.
To Serve:
Place a cup of beans on a plate and drizzle with 1/2 teaspoon olive oil.
