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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 14 |
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From Kitchen Parade. 1 point per cup. Made this with small red lentils and only cooked for about an hour. Delicious! Ingredients:
1 tablespoon olive oil |
2 large onions, chopped (about 4 cups) |
4 garlic cloves, minced |
2 cups chopped celery |
2 cups chopped carrots |
1 teaspoon curry powder |
1 teaspoon cumin |
1 teaspoon salt |
1 teaspoon black pepper |
1/2 teaspoon dried thyme, crumbled |
2 bay leaves |
2 teaspoons brown sugar |
2 tablespoons ketchup |
5 cups water |
3 (14 ounce) cans chicken broth |
28 ounces canned diced tomatoes |
16 ounces dry green lentils, rinsed and picked over (about 3 cups) |
1/2 cup dry sherry |
Directions:
1. In a large kettle, heat olive oil over medium high.
2. Add onions, garlic, celery and carrot. Cook for 10 – 15 minutes, stirring occasionally, until onions are deep gold in color.
3. Stir in spices, than add the remaining ingredients.
4. Cover and bring to a boil. Reduce heat to maintain a slow simmer.
5. Simmer for about 2 hours or until lentils are tender.
6. Discard bay leaves and serve.
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