Red Lentil Tomato Stew
- 2 Tablespoons Olive Oil (or Any Other Oil Will Also Work)
- 1 whole Large Onion, Chopped
- 2 cloves Cloves Garlic, Chopped
- 16 ounces, fluid Vegetarian Broth
- 2 whole Bay Leaves
- 1 cup Red Lentils
- 1 can 20 Oz. Crushed Tomatoes
- 2 whole Cubed Potatoes
- 4 whole Medium Carrots, Coarsely Chopped
- 1 Tablespoon Dill
- 2 Tablespoons Rice Wine Vinegar
- Heat olive oil in heavy large soup pot over medium heat.
- Add onions and saute until onions are soft.
- Add garlic and stir 30 seconds.
- Add vegetable broth and tomatoes.
- Add bay leaves and lentils; bring to boil.
- Reduce heat, cover and simmer 10 minutes.
- Add potatoes and carrots; cook uncovered until potatoes, carrots and lentils are tender, stirring occasionally, about 15 minutes.
- Add rice wine vinegar and dill.
- Cover and simmer on low heat for another 10-15 minutes.
- Season with salt/pepper to taste.
- Excellent with rice, orzo or Israeli couscous.
- Top with 2 Tbsp.
- feta cheese to add an extra flavor dimension.
olive oil, onion, garlic, vegetarian, bay leaves, red lentils, tomatoes, potatoes, carrots, dill, rice
Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/red-lentil-tomato-stew/ (may not work)