Ingredients

Instructions

  1. In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt. Cover and simmer for 20 minutes.
  2. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.
  3. Add the steamed vegetables to the lentil mixture.
  4. Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.
  5. Simmer for 20 minutes.