Ingredients
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1 cup dry lentils
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3 1/2 cups chicken broth (I use College Inn)
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1 (14 1/2 ounce) can of peeled Italian tomatoes (cut up)
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1/2 cup chopped onion
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1/2 cup chopped celery
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1 tablespoon dried parsley
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1 tablespoon dried basil (crushed)
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1 dash pepper
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1 garlic clove (minced)
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1 cup peeled chopped potato
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1/2 cup chopped carrot
Instructions
- Rinse and drain the dry lentils.
- In a saucepan combine the lentils, chicken broth, tomatoes, potatoes, carrots, celery, parsley, basil, garlic, and pepper.
- Simmer for 45-50 minutes untils lentils and vegetables are tender, stirring occasionally.