Celebrate Autumn with Nonna’s Stewed Lentils


dyp160504_autumn-eblast_sidebarStewed Lentil Beans


Olive oil

1 Yellow Onion, chopped

2 Celery Stalks, chopped

1 large Garlic Clove, minced

1 can 15-ounce Stewed Tomatoes, finely chopped

5 cups Water (more, if needed)

Lentil Beans, washed

Sea Salt, to taste

Black Ground Pepper, to taste


In a large pot, add olive oil to cover the bottom then sauté onion and celery including some of the celery leaves.  When limp, add garlic and sauté until soft but not brown.  Add tomatoes, water, lentils, salt and pepper then stir.  Bring to a slow boil for one hour or longer until lentils are soft.



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