1 large onion, chopped
3 stalks celery, sliced
3 med carrots, thinly sliced
1 1/2 cups lentils, rinsed
10 cups water
1/2 Tbs rosemary, whole
1 whole bay leaf
1 dash Namo Shoyu, or salt to taste
| 1 |
In
a large pot, saute onion, celery and carrots over medium heat, stirring often for
about 5 minutes or until beginning to soften. |
| 2 |
Add remaining
ingredients, except for Nama Shoyu (or salt), and bring to a boil. Reduce heat to
low, cover and simmer until lentils are tender, about 30 to 40 minutes. Discard bay
leaf. Season to taste with Nama Shoyu | |
