Red Lentil Tomato Stew

Name: Red Lentil Tomato Stew
Ingredients: 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

11 ingredients

13 steps

Ingredients

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

Directions

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.