Ingredients
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1 cup red lentil
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1 stalk celery, finely diced
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1/2 medium onion, finely diced
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2 garlic cloves, minced
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2 cups vegetable stock or 2 cups chicken stock
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4 teaspoons ground cumin
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3 -4 dashes TABASCO® brand Chipotle Pepper Sauce
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2 tablespoons extra virgin olive oil
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14 ounces canned diced tomatoes (do not drain liquid)
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1 carrot, finely diced
Instructions
- Sauté the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
- Add the garlic about a minute before the vegetables are finished sautéing.
- Add the red lentils, and stir until mixed with the vegetables.
- Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
- Bring to a simmer over medium heat and reduce heat to medium low.
- Simmer until the lentils are tender, about 25 minutes.
- If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.