Lentil Stew for 25
5 medium onions, chopped.
5 carrot, chopped
5 stick celery, chopped
Saute chopped vegetables with some olive oil until moisture releases, about 15 minutes.
Then add:
5 cup lentils
15 cups water
2 Tbs of salt.
2 tps fresh ground black pepper.
Cook until lentils soft, about 30 minutes. Then mash lentils some with the back of a spoon or with an immersion wand.
What we learned:
There are many types of lentils, red, brown, green. Red is Indian, brown is what we have available to us here in the US, and green tend to be from Mexico. Each have a different flavor and consistency, but all are delicious.
Adapted from: How to Cook Everything, by Mark Bittman.
