Lentils and Grandma. They are inseparable in my mind. She would often cook them for her lunch, on a school day. The fragrant smell of chicken broth, garlic, celery, and lentils filled the air. There was always plenty left over for us kids after school. She always claimed that she had accidentally made too much – this woman who had been cooking for more years than I had been alive, back then. And we believed her!
1 pound lentils, picked over and rinsed
2 cloves garlic, peeled
5 stalk celery, sliced
1 can chicken broth (14.5 ounces)
4 cups water
¼ teaspoon black pepper
1 tablespoon olive oil
salt to taste
In a soup pot, place the garlic, celery, chicken broth, water, lentils, black pepper, and olive oil. Bring to a boil, then simmer for about 1 hour or until the lentils are tender. Add salt to taste.