Christian Chefs International
Moroccan Lentil Tajine
Yield: 24 servings

2 pounds (910 g) lentils
1/2 cup (118 ml) olive oil
3 quarts (2.8 L) chopped onions
10 cloves garlic
1 gal (3.8 L) multicolored peppers
2 Tbsp. (30 ml) basil
1 Tbsp. (15 ml) cumin
1/2 tsp. (2.5 ml) thyme
Salt and pepper to taste
1-1/2 qt (1.4 L) diced tomatoes w/juice
1 cup (236 ml) red wine
2 cups (473 ml) vegetable stock

1. Sauté onions, garlic, peppers herbs in oil until tender.
2. Deglaze with wine.
3. Add the lentils, tomatoes and stocks and bring to a simmer.
4. Continue simmering until the lentils are tender.
5. Adjust the seasoning as needed with salt and pepper.

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