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2 large red onions, coarsely chopped, about 2 cups (500 mL)
salt, to taste
2 medium garlic cloves, peeled and minced
1 pound (500 g) small brown lentils
½ cup (125 mL) chopped or pureed tomatoes
4 fresh sage leaves
2 sprigs dried oregano
2 bay leaves
1 fresh or dried whole chile pepper, such as Bird’s Eye, Medusa, Fresno, de Arbol, or Cayenne, but almost any hot pepper will do
½ cup (125 mL) extra virgin Greek olive oil
¼ cup (60 mL) red wine vinegar
raw red or white onion for serving
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