Fill a good sized pot 1/4 up with dried French lentils, add 2 tbsp olive oil, 4 chopped carrots, 2 cups red wine, 4 bay leaves, 5 gloves garlic and fill up the rest of the pot (3/4) with water, leaving about 1/4 of the pot empty. Boil till lentils are soft, about 40 minutes, and then salt to taste. Serve in Forrest Workaday Net Bowl. -feta is also a nice addition.
This recipe is for those who have a hard time following recipes because of their strong drive to not follow rules when they make things. You know who you are.
