This is a first attempt, but it's beautiful.
A friend gave us a bag of red lentils recently so here goes - the recipe on the bag was the starting point for this recipe - my ingredients vary from bag directions.
1 large onion chopped
chopped celery - about 5 stalks, but I love celery so back off if you're not a fan
red, orange and yellow peppers chopped. I picked up off local salad bar so it's about three sliced rings of each
2 garlic cloves chopped (I used minced garlic in EVOO - about 1/2 teaspoon
shredded carrots - about a handful
In a large soup pot sauté ingredients above in EVOO until tender. Add paprika, Italian seasoning and pepper to taste.
To the pot add:
2 cups rinsed red lentils
8 cups water
1 28oz can stewed tomatoes
2 bay leaves
powdered chicken stock (mine came from an Amish store in central WI, but I am sure grocery bouillon or similar stock would work fine)
Bring to boil, turn down to simmer and let cook for approximately one hour.
This has to be the prettiest dish I have ever made. It is an explosion of color and flavors and smells wonderful as it is cooking.
It's not what I did, but what I do next that sets the course for success.
| Pounds lost: 7.2