This recipe comes from Chely Carpenter of John Day who served this up for a crowd of ladies a while ago. It’s easy and hits the spot!
Ingredients:
2 C. lentils
2 C. onions, chopped
3 stalks celery, chopped
2 28 oz. cans whole tomatoes, chopped
4 C. chicken broth (use bouillon instead if needed)
6 carrots, chopped
2 cloves, garlic, crushed
2 tsp. salt
1 tsp. ground black pepper
1/2 tsp. white sugar
1 tsp. dried basil
1 tsp. dried thyme
1/2 tsp. curry powder
Shredded cheese to garnish
Directions:
Do a quick check of the lentils for any small stones or debris, then rinse them in a colander (no soaking needed). Place lentils in a stockpot and add water, twice the depth of the lentils. Bring to a boil, then lower the heat. Cover and let simmer about 20 minutes.
Keep in mind, red lentils cook faster than brown lentils, so check for desired tenderness.
While lentils are boiling, place onion, celery, tomatoes, carrots, chicken broth, garlic and seasonings to a saute pan. Slowly saute these ingredients until your lentils are done boiling. Rinse and drain the lentils and combine all ingredients in a large stockpot.
Cook ingredients, simmering on low-medium heat for 1 hour or 1 1/2, covered, to desired tenderness. Add additional chicken broth or a small amount of water for desired consistency.
Serve in bowls and garnish with you favorite cheese!
Serves a crowd, about 14
Angel’s tip: In the photo above, I cut the recipe in half, and made it a stew-like consistency. Sour cream is also a nice topping. I recently enjoyed adding the stew, without the carrots and celery, to chicken burritos.