Ingredients

The following ingredients have 6 Servings
  • 1 pound baby carrots (sliced)
  • 1 medium onion (chopped)
  • 8 garlic cloves (pressed)
  • 6 cups low sodium vegetable broth
  • 10 tablespoons tomato paste (or a 6 ounce can)
  • 14.5 ounce can diced tomatoes
  • 1/2 cup dried red lentils (rinsed)
  • 1/2 cup dried green lentils (rinsed)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons fresh parsley (chopped)
  • 1/4 cup fresh basil leaves (chopped)
  • 2 tablespoons fresh rosemary (chopped)

Instruction

  • In a 12 quart stock pot, heat oil over medium heat. Add onions and cook until translucent. Add garlic and carrots, cook until garlic is aromatic (about 2 minutes). Add vegetable broth, tomato paste, diced tomatoes, lentils, red pepper, salt and black pepper.
  • Cover and bring to a boil. Reduce heat to simmer for 30 minutes. Add parsley, basil, rosemary and stir to combine.
  • Serve and enjoy!