Pierre Franey - Recipes - Lentils with Tomato Sauce
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Cooking tools:
- Saucepan
- Skillet
- Colander
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- ½ pound dried lentils, about 2 cups
- 3 cups water
- Salt to taste
- 1 small onion, peeled
- 2 whole cloves
- 2 tablespoons butter
- ¾ cup finely chopped leeks
- 1 cup finely chopped onions
- 1 teaspoon finely minced garlic
- 1 ½ cups crushed or chopped tomatoes
- Freshly ground pepper to taste
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