2 ½ c. or 1 lb. Dry lentils
1 carrot sliced
2 bay leaves
2 cloves garlic, chopped
2 med. Onions, chopped
1 green pepper, chopped
2 t. salt
1 lg. Can tomatoes
1 sm. Can tomato sauce

Cook the lentils on the stove in as little water as possible on low heat, with a lid to keep the steam inside for about 40 minutes. When you start cooking the lentils you may add the 2 bay leaves at the beginning of the cooking time. Add the sliced carrot to the lentils that are cooking about 10 minutes before you finish cooking the lentils.

Put the garlic, onion, and pepper on a Teflon skillet and turn with a spatula while they cook in their own juice, you may add a few drops of water if you wish. When the garlic, onion, and pepper are done sautéing, add to your kettle of lentils, also add the can of tomatoes (you may blend these in the blender if you like), and the tomato sauce, and the salt. After adding all the ingredients together, you may heat on low for another 20 minutes. These lentils taste better after they have had a day to sit in the refrigerator, and the flavors really begin to get into the lentils.

Too much water will wash out the flavor, on the other hand you need enough water to cook the lentils and carrots, so use your judgment. After adding the tomatoes and tomato sauce, watch that your lentils do not scortch on the bottom of the kettle, turn down low, and stir occasionally to be sure it is not burning on the bottom. I take no-oil corn chips and crush up into this recipe of cooked lentils, it is delicious, and not a drop of cholesterol or oil to raise my cholesterol.