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Categories:
lentils olive oil onion celery garlic tomato paste chicken broth tomatoes salt paprika cayenne pepper broccoli vinegar
Viewed: 59 - Published at: 7 years agoIngredients
- 1 1/2 lbs dried lentils
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 cup celery, chopped
- 2 tablespoons garlic, chopped
- 1 (6 ounce) can tomato paste
- 10 cups chicken broth (or water)
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon salt
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (optional)
- 2 (1 lb) bags frozen broccoli and cauliflower
- 3 tablespoons vinegar (red wine or balsamic)
Method
- Sort and rinse lentils, set aside.
- Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes.
- Add lentils and cook 1 minute, stirring.
- Add tomator paste, cook 1 miinute, stirring.
- Add broth, tomatoes, and seasonings, bring to a boil.
- Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft.
- About 15 minutes before serving, add frozen vegetables and vinegar.
- Heat through and serve.
