Red Lentil And Vegetable Stew

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 cup red lentil
• 1 carrot, finely diced
• 1 stalk celery, finely diced
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced
• 2 cups vegetable stock or 2 cups chicken stock
• 4 teaspoons ground cumin
• 3 -4 dashes tabascoâ® brand chipotle pepper sauce (optional)
• 2 tablespoons extra virgin olive oil
• 14 ounces canned diced tomatoes (do not drain liquid)

Recipe

• 1 sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
• 2 add the garlic about a minute before the vegetables are finished sautéing.
• 3 add the red lentils, and stir until mixed with the vegetables.
• 4 add the stock, tomatoes and juice, cumin, and tabasco, if using.
• 5 bring to a simmer over medium heat and reduce heat to medium low.
• 6 simmer until the lentils are tender, about 25 minutes.
• 7 if the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.