Ingredients:
• 1 16oz package dried brown lentils
• 3 Tablespoons olive oil
• 3 quarts chicken stock
• 1 T chopped parsley (or 2 teaspoons dried)
• 1/4 teaspoon nutmeg
• 1 teaspoon Worcestershire sauce
• 1 bay leaf
• 1/2 teaspoon black pepper
• 1/2 teaspoon celery salt
• 2 large carrots, chopped
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 2 medium cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (undrained)
• 5 drops of Tabasco sauce (or more to taste)
Directions:
• In your Dutch oven saute the onion on medium heat until golden (about 7-8 minutes)
• Mix in the garlic and saute for another 30 seconds or so
• Add the carrots and celery and continue to cook stirring frequently for another 5 minutes
• Add the lentils, broth, tomatoes and spices. Mix well, and bring to a boil stirring frequently
• Reduce heat and simmer gently until the lentils are very tender (1-2 hrs), stirring occasionally
• Mash some of the lentils with a food processor and remove the bay leaf before serving
Thanks to Tante Rosie for this recipe!
