Ingredients:
Bacon crumbles (Costco)
1 medium onion, finely chopped
3 garlic cloves, minced
3 celery stalks, finely chopped
1 carrot, finely chopped
1 teaspoon dried oregano
1 bay leaf
1 cup organic brown lentils, picked over and rinsed
4 cups organic low sodium vegetable or chicken broth
3 tablespoons tomato paste
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
Heat a Dutch oven over medium heat and warm the bacon crumbles. Remove and then saute the onion, garlic, celery, carrot, oregano and bay leaf until the vegetables are tender, about 15 minutes.
Add the lentils, broth, and tomato paste and bring to a boil. Immediately reduce the heat to medium-low, cover the pan and simmer until the lentils are tender, about 30 minutes. Remove the bay leaf. Stir in the bacon, salt and pepper.
Serves 4
Bacon crumbles (Costco)
1 medium onion, finely chopped
3 garlic cloves, minced
3 celery stalks, finely chopped
1 carrot, finely chopped
1 teaspoon dried oregano
1 bay leaf
1 cup organic brown lentils, picked over and rinsed
4 cups organic low sodium vegetable or chicken broth
3 tablespoons tomato paste
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Directions:
Heat a Dutch oven over medium heat and warm the bacon crumbles. Remove and then saute the onion, garlic, celery, carrot, oregano and bay leaf until the vegetables are tender, about 15 minutes.
Add the lentils, broth, and tomato paste and bring to a boil. Immediately reduce the heat to medium-low, cover the pan and simmer until the lentils are tender, about 30 minutes. Remove the bay leaf. Stir in the bacon, salt and pepper.
Serves 4
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