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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Ingredients:
4 cup(s) lentils |
1 medium onion chopped |
5 clove(s) garlic minced |
1/4 cup(s) olive oil |
2 cup(s) tomato sauce |
3 quart(s) chicken broth |
3 teaspoon(s) salt |
2 tablespoon(s) chili powder |
2 teaspoon(s) cumin powder |
3 teaspoon(s) crushed oregano |
1/2 teaspoon(s) crushed red pepper |
2 cup(s) celery chopped |
1 1/2 cup(s) red beans cooked |
1 1/2 cup(s) garbanzo beans cooked |
1/2 cup(s) red bell pepper chopped finely |
Directions:
1. Cover the lentils with cold water, bring to a boil, drain and rinse in cold water and drain again.
2. Saute the onions and garlic in the olive oil in a large pot.
3. Add the sauce, salt, seasonings, and broth and bring to a boil.
4. Add the drained lentils and the celery and cook for 20 - 30 minutes.
5. Add the cooked beans and red bell peppers and cook for 10 more minutes.
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