- 1 cup dry green lentils
- 2 tablespoons olive oil
- 3 cups chopped sweet onion
- 6 bay leaves
- 4 sprigs fresh rosemary (optional)
- 12 cloves garlic, sliced
- 4-5 cups water
- 2 tablespoons red wine or balsamic vinegar
- 2 tablespoons tamari soy sauce, or to taste
- Dash cayenne pepper or hot sauce, or to taste
- Pick through the lentils to remove any dirt, stones, or damaged legumes, then wash and drain. Set aside.
- Heat the oil in a large, heavy kettle such as a cast-iron Dutch oven. Add the onion, bay leaves, and rosemary, and saute over medium-low heat for 10 minutes. Add the garlic and saute for 10 minutes more.
- Place the lentils, water, and vinegar in the pot with the onions and garlic, and cover. Bring to a boil, then reduce the heat and simmer, stirring occasionally, for about 40 minutes, or until the lentils are tender.
- Add the tamari and simmer slowly, stirring occasionally, about 20-30 minutes more, or until the broth becomes rich and thick. If it becomes too thick, add more water.
- Before serving, add the cayenne pepper. Enjoy with fresh whole-grain bread and a salad.