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Mary's Lentils

February 11, 2017

Great way to add flavour to a healthy side dish! Mary may have been designed for Lamb, but quickly stealing the heart of vegetables everywhere.

 

1 carrot, diced
1 onion, diced
3 garlic cloves, diced
olive oil
2 tbsp Mary Had a Lot of Lamb
2 cup black lentils, or lentil of choice, rinsed
6 cups chicken stock

 

In a medium pot, add a splash of oil over medium high heat. Add in the carrot, onion and garlic and cook until soft. Add the Mary Had a Lot of Lamb spice blend and cook 30 more seconds.

 

Add the rinsed lentils and chicken stock and bring to a boil. Reduce heat to a healthy simmer and cook, uncovered, for 25 minutes, or until lentils are softened.

 

If liquid still left in the pot, pour out but don't completely strain. Enjoy warm or cold.

 

 

 

 

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