Red Lentil and Vegetable Stew

Ingredients

• 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 chicken stock
• 4 teaspoons ground cumin
• 3-4 dashes Tabasco chipotle pepper sauce (optional)
• 2 tablespoons extra virgin olive oil
• 14 ounces canned diced tomatoes (do not drain liquid)

Directions

1. 1

   Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.

2. 2

   Add the garlic about a minute before the vegetables are finished sautéing.

3. 3

   Add the red lentils, and stir until mixed with the vegetables.

4. 4

   Add the stock, tomatoes and juice, cumin, and Tabasco, if using.

5. 5

   Bring to a simmer over medium heat and reduce heat to medium low.

6. 6

   Simmer until the lentils are tender, about 25 minutes.

7. 7

   If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.