1 12 oz package of red lentils
1 medium yellow onion chopped
4 cloves of garlic chopped
1 T basil
6 cups of vegetable broth or boullion
2 T Ethiopian red pepper
1 fresh jalapeno sliced horizontally
1 T Anise
1 T Marjoram
1/2 cup of baby carrots whole
1/4 cup of Ghee or butter
3 T of olive oil
Saute Onions, garlic and ghee until onions are translucent, over medium heat, add lentils, basil, anise and marjoram, and stir 5-7 minutes, add vegetable broth, stir and reduce tomed- low. Simmer 45 minutes on med-low or until tender, add jalapeno, baby carrots and olive oil. Serve with tossed salad with italian dressing. Until next time CHOW!
