Ingredients

The following ingredients have 8 Servings
  • 1 Tbsp. olive oil
  • 4 oz. pancetta, (diced)
  • 2 cups yellow onion, (chopped)
  • 1 1/2 cups carrots, (chopped)
  • 1 cup celery, (chopped)
  • 2 cloves garlic, (minced)
  • 1 1/2 cups dried green lentils, (rinsed and picked through)
  • 2 cups crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 1 tsp. paprika
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. cumin
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1 bay leaf
  • 2 tsp. balsamic vinegar
  • 1 14-oz. can chick peas, (drained and rinsed)
  • 1/3 cup fresh cilantro, (chopped, if desired)

Instruction

  • Add olive oil to a large Dutch oven over medium heat. Add pancetta and cook for 4 minutes, stirring often. Add the onion, carrots and celery and cook until tender, stirring often, about 8-10 minutes. Add the garlic and cook an additional minute. Stir in the lentils, crushed tomatoes, chicken broth, paprika, thyme leaves, cumin, salt, pepper and bay leaf. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 35 minutes. Add the chick peas and balsamic vinegar and cook for an additional 5 minutes, until heated through. Remove bay leaf. Season to taste and serve with chopped fresh cilantro, if desired.