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Ingredients
| lentils: 1/2 cup |
| non-fat chicken broth: 2 cups |
| onions (chopped): 1 cup (sliced) |
| garlic: 2 cloves (crushed) |
| apple cider vinegar: 2 tsp |
| olive oil: 1 Tbl |
| salt |
| black pepper (freshly ground) |
| red tomatoes: 2 (sliced) |
Herbed Garlic Lentils
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- Place lentils in a strainer and discard any stones that you find. Rinse and drain.
- Place a medium saucepan over medium-high heat and add chicken broth. Bring to a rolling boil.
- Pour lentils into the pot slowly so that the water does not stop boiling. Add the onion and garlic. Reduce heat to medium, cover, and simmer 20 minutes. Check after 15 minutes to see if the pan is dry. Add 1/4 cup water if needed. If there is too much liquid, remove lid and boil to evaporate.
- Remove from heat and add vinegar, oil, salt, and pepper. Toss well.
- Place on individual plates with the sliced tomatoes on the sides.