Garden Veg & Lentil Dinner

By dkosik

Ingredients

• 2 tbsp carrots, peeled and chopped
• 2 tbsp celery, chopped
• 2 tbsp sweet onions, chopped
• 1 tbsp extra-virgin olive oil
• 2 cups chicken or vegetable stock
• 1/2 cup brown lentils, picked and rinsed
• 2 tbsp tomatoes, seeded and chopped

Preparation

Step 1

Saute carrots, celery, and sweet onions in extra-virgin olive oil in a medium pot until onions are translucent. Add stock, lentils and tomatoes and bring to a boil over medium-high heat. Reduce heat to low and simmer gently with lid tilted for 30-45 minutes, or until lentils are tender. Puree to the desired consistency and serve. Freeze remaining portions up to eight weeks.