Preparation:
*1 -- I also add 1 teaspoon thyme or savory
Directions: Heat butter in large saucepan over medium heat. Add onions and carrots; cook 5 minutes. Add beef stock and tomato paste; mix well and season. Stir in lentils, chervil, (also, add thyme or savory if using) and bay leaves. Bring to boil, then reduce heat to low and cook 1 1/2 hours, partly covered, over low heat. Sprinkle with parsley and serve.
I adjusted the 2 tablespoons of butter as originally called for to 2 teaspoons of Canola Oil and the beef broth to fat-free beef broth. |
