Ingredients
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1 tablespoon olive oil
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4 garlic cloves, minced
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2 cups chopped celery
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2 cups chopped carrots
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1 teaspoon curry powder
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1 teaspoon cumin
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1 teaspoon salt
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1 teaspoon black pepper
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1/2 teaspoon dried thyme, crumbled
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2 bay leaves
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2 teaspoons brown sugar
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2 tablespoons ketchup
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5 cups water
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3 (14 ounce) cans chicken broth
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28 ounces canned diced tomatoes
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16 ounces dry green lentils, rinsed and picked over (about 3 cups)
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1/2 cup dry sherry
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2 large onions, chopped (about 4 cups)
Instructions
- In a large kettle, heat olive oil over medium high.
- Add onions, garlic, celery and carrot. Cook for 10 – 15 minutes, stirring occasionally, until onions are deep gold in color.
- Stir in spices, than add the remaining ingredients.
- Cover and bring to a boil. Reduce heat to maintain a slow simmer.
- Simmer for about 2 hours or until lentils are tender.
- Discard bay leaves and serve.