- 2 C red lentils
- 2-1/4 C water
- 2-1/4 C chicken stock
- 1 minced clove of garlic
- 2 splashes of olive oil
- 1/4 C fresh herbs (I used parsley from High Ground Organics tonight)
- fleur de sel to taste
In a medium sauce pan, soften the garlic in a splash of olive oil.
Stir in the lentils and add the liquids. Bring to a boil. Cover and reduce heat to a simmer.
Simmer until softened and fluffy. It usually takes about 20-25 minutes.
Add another splash of olive oil, fold in the herbs, and season to taste with salt. Serve hot.