Crushing the herbs brings out the flavor of the herbs and enhances the flavor of each bowl of lentils. If you can’t find diced canned carrots, chop up sliced canned carrots.
HERBED LENTILS (Pantry Cooking: Unlocking Your Pantry’s Potential, page 81)
2 tablespoons dried onion
2 tablespoons parsley flakes
1/2 teaspoon dried thyme leaves, crushed
1/2 teaspoon dried marjoram leaves, crushed
1 teaspoon salt
1 cup lentils, rinsed and sorted
3 cups water
1 cup canned diced carrots
1 can (14-1/2 ounces) diced tomatoes
Combine ingredients in a large saucepan; bring to a boil. Cover and simmer 1 hour or until lentils are tender.
