Red Lentil And Vegetable Stew

• 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 TABASCO(R) brand Chipotle Pepper Sauce (optional)
• 2 tablespoons extra virgin olive oil
• 14 ounces canned diced tomatoes (do not drain liquid)

1. Saute 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 sauteing.
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.

red lentil, carrot, celery, onion, garlic, vegetable stock, ground cumin, extra virgin olive oil, tomatoes

Taken from www.food.com/recipe/red-lentil-and-vegetable-stew-82568 (may not work)