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Lentil and Tomato Stew

Martha Rose Shulman
  • 55 minutes
  • Serves 6

INGREDIENTS

1

Basil, sprigs

1

Bouquet garni made with 1 bay leaf

1

Bread rubbed with garlic, Toasted

2 cups

Brown or green lentils

3

Garlic cloves

1

Onion

2

lbs Tomatoes

1

Pepper, Freshly ground

1

Salt

1/4 tsp

Sugar

1 tbsp

Olive oil, extra-virgin

1

Parmesan

6 cups

Water