3 C lentils rinced
7 C veg. or chicken stock or water
2 tsp salt
2 tsp minced garlic
1 C chopped onion
1 C minced celery
1 C chopped carrot
oregano
basil
thyme
black pepper - lots
1 1/2 C chopped tomatoes canned or fresh
2 T lemon juice
1 1/2 T molasses or brown sugar
4 T dry red wine
Cook lentils chicken stock and salt for 3-4 hours. Add garlic, onion, celery, and carrots and simmer for 3-4 hours. Add spices to taste chopped tomatoes, lemon juice, and brown sugar. Warm all through. Add red wine just before serving.
Recipe may be from Jean Wilson Lincolnhol