Like the yellow squash soup, this is perfect: easy to make, inexpensive, healthy, and absolutely satisfying. I’ve tried it with both red and brown lentils and both are delicious. If it thickens too much, add up to one more cup water or chicken broth. Ken and I like it served over the Delicious Indian Rice as a version of rice and beans.
Ingredients
2 Tbl oil
1 onion, chopped small
3 carrots, cut into coins then in half into half-moons
3 celery stalks, sliced
3 cloves garlic, minced
1 can diced tomatoes, any flavor variety
1 ½ cup lentils, picked over and rinsed
½ tsp dried thyme
2 cans chicken broth (3 ½ cups)
1 Tbl red wine vinegar
salt and pepper
Directions
In a large saucepan, heat the oil. Add the onion, carrots and celery; cook until softened, about five minutes. Stir in garlic and stir for a minute. Add the diced tomatoes and cook for another minute. Add the lentils, thyme, broth and one cup water. Bring to a boil; reduce to a simmer. Cover and cook until lentils are tender, 30 to 45 minutes. Stir in vinegar, salt and pepper and serve.
