Ingredients

The following ingredients have 7 Servings
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 4 stalks celery cut into 1/2-inch chucks
  • 4 carrots peeled and cut into 1/2-inch chunks
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 3/4 tsp cumin
  • 1/8 tsp red pepper flakes
  • 2 tbsp tomato paste
  • 1 tbsp red wine vinegar
  • 1 1/4 cups brown (green, French green lentils)
  • 1 bay leaf
  • 6 cups chicken broth or vegetable broth
  • 2 tbsp parsley freshly chopped

Instruction

  • In a large stockpot or Dutch oven set over medium heat, add the olive oil. Once hot, add the onion, celery, and carrots, saute for about 8 minutes. Add the garlic and saute until fragrant, about 2 minutes.
  • Sprinkle in salt, pepper, cumin, and red pepper flakes. Add the tomato paste, vinegar, and lentils. Stir frequently, cooking for 5 minutes.
  • Add bay leaf and pour in broth. Bring mixture to a boil. Cover and simmer for 25-30 minutes or until the lentils are fully cooked.
  • Stir in chopped parsley (optional) and serve warm.