- 2 cups brown lentils
- 2 large onions
- 5 tomatoes
- 3 Tbsp. oil
- 3/4 tsp. salt (or more to taste)
- 1 1/2 tsp. marjoram
- 1 1/2 tsp. savory
Boil lentils in water for about 30 - 40 minutes (or until thoroughly cooked). While these are cooking, chop onions and tomatoes. In a very large skillet or pan, saute onions until translucent. Add tomatoes and stir occasionally. Add marjoram, savory and salt. When it seems the tomatoes are fairly stewy and cooked, add the cooked, well drained lentils (which by this time should be done). Cook together for 10-15 minutes more.
This seems to go exceptionally well with steamed cauliflower on the side, and goes well over rice, or other grains, such as quinoa.
- 1 1/2 cups water
- 1/2 cup amaranth
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.