Lintels


We had jotted down "lintels" for today and found the lintels. But not the recipe. So we forged ahead. This now is the world premier of TGLF's first truly original recipe:

First we saut├ęd half a big yellow onion in a good bit of olive oil for a few minutes. Then we added 2 minced cloves of garlic, a little cumin, and just a pinch of red pepper. After just a minute we added 1 liter of vegetable broth, 2 bay leaves, and a chunk of tomato paste.
When it was all boiling we added a 3/4 cup of green lintels and simmered them for 45 minutes.
While we were waiting we cooked a pot of assorted left over pasta.
At the end we added to the lintels 1 small can of diced tomatoes, a dash of balsamic vinegar, salt, and pepper. We served pasta and lintels mixed together with some chopped fresh parsley. Voila.

It tasted rather yummy. (We will be incommunicado for a short while, as we are busy throwing out all our cookbooks. :) )