I’m super excited to share this recipe with you. It’s one of our go to recipes late summer/early fall when there is still fresh tomatoes in the garden. It’s really savory, because it uses chicken stock as the broth, but you could totally use vegetable broth if you aren’t into eating meat. 😉
One of my all time favorite meals is any soup, salad, and breadstick. I’m a person that could eat soups and stews all year round.…but especially in the fall when that first bit of crisp air settles and you notice the leaves beginning to fall. I almost immediately want to go home and make a pot of chili, stew, or anything in a giant pot that makes me feel warm and toasty :). I’m not alone…right?? This recipe is one of those recipes. Its really simple, light, and satisfying. Hope you enjoy it.
2 tablespoons olive oil
1 small white onion, chopped
2 stalks of celery, finely chopped
2 cloves of garlic, minced
2 teaspoons kosher salt
4 small tomatoes (about 2 cups), chopped
2 cups lentils
8 cups chicken stock
1/2 teaspoon ground cumin
salt and pepper to taste
Heat olive oil over medium heat in a large pot. Add the onions, celery, garlic, and salt. Cook until the onions are translucent and fragrant, 5-7 minutes.
Add the tomatoes and cook for 2 minutes longer. Add the lentils, stock, and cumin. Turn the heat to high to return pot to boiling.
Once boiling, cover, turn down the heat and let simmer until lentils are tender about 40 minutes. Enjoy
Serving Suggestions: With a hunk of rustic bread, or along side our cheesy broccoli & cauliflower casserole.
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