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

1. Heat olive oil in heavy large soup pot over medium heat.
2. Add onions and saute until onions are soft.
3. Add garlic and stir 30 seconds.
4. Add vegetable broth and tomatoes.
5. Add bay leaves and lentils; bring to boil.
6. Reduce heat, cover and simmer 10 minutes.
7. Add potatoes and carrots; cook uncovered until potatoes, carrots and lentils are tender, stirring occasionally, about 15 minutes.
8. Add rice wine vinegar and dill.
9. Cover and simmer on low heat for another 10-15 minutes.
10. Season with salt/pepper to taste.
11. Excellent with rice, orzo or Israeli couscous.
12. Top with 2 Tbsp.
13. 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)