– 2 tablespoons olive oil
– 1 Vidalia onion, chopped
– 1 purple onion, chopped
– 4 carrots (chopped into little chunks)
– 2 stalks celery (thinly sliced)
– 1 teaspoon salt
– 1/8 teaspoon pepper (a few shakes is fine)
– 3 teaspoon s garlic paste (or 2 garlic cloves, crushed)
– 32 ounces beef broth (use vegetable broth for vegetarian version)
– 2 cups water
– 1 teaspoon cumin powder
– 1/4 teaspoon chili powder
– 1 teaspoon red pepper flakes (or 7 shakes)
– 1 1/2 cups lentils (rinsed and picked over for rocks, green or which ever you prefer)
– 1 teaspoon ground thyme
– 2 bay leaves
– 2 tablespoons tomato paste
Prep Time: 5 min
Cook Time: 27 min
Total Time: 32 min
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