1 cup dry green or brown lentils
1 large yellow onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
1 red pepper, chopped
2 tablespoons vegetable oil
1 teaspoon dry sage
½ teaspoon dry thyme
2-3 fresh garlic cloves, finely chopped or 1 teaspoon powdered garlic
4 cups low-sodium vegetable or low-sodium chicken broth (or water)
Crushed red pepper (optional)
Salt and pepper, to taste
1
1.Wash hands well with soap and warm water. Wash all produce well and chop as directed.
2
2.Rinse lentils in a colander and set aside.
3
3.In a medium-sized stockpot on medium heat, sauté onions in oil until softened, about 8 to 10 minutes.
4
4.Add additional vegetables, dry herbs, and garlic. Continue cooking until slightly tender, about 5 minutes.
5
5.Add lentils and broth. Cover and bring to a boil. Reduce heat and simmer for 45 minutes or until lentils are soft. Add salt, pepper, and red pepper, to taste.
6
6.Serve immediately. Enjoy!
Ingredients
1 cup dry green or brown lentils
1 large yellow onion, chopped
2 large carrots, peeled and chopped
2 stalks celery, chopped
1 red pepper, chopped
2 tablespoons vegetable oil
1 teaspoon dry sage
½ teaspoon dry thyme
2-3 fresh garlic cloves, finely chopped or 1 teaspoon powdered garlic
4 cups low-sodium vegetable or low-sodium chicken broth (or water)
Crushed red pepper (optional)
Salt and pepper, to taste