Lentils with Roasted Tomatoes

Make these delicious lentils when you are ready for a hearty stew this fall!

What You Need:

Large Soup Pot or Extra Large Dutch Oven ( I love my Le Creuset)

2-3 cups lentils ( I use three because I like my soup extra hearty)

1 onion

3 stalks celery

2 carrots

small yellow potato

small zucchini

Roasted Tomatoes OR try canned fire roasted tomatoes but add 1 tsp of oregano and thyme plus 3 cloves chopped garlic

Vegetable Broth or Chicken Broth ( I love the flavor and ingredients of Trader Joe’s Broth) 1-2 boxes or enough to cover

Sea Salt ( I prefer the Celtic Sea Salt)

Bay Leaves (optional)

What You Do:

1. Rinse 2-3 cups of lentils in a strainer. I like to soak my lentils in water for 10 mins to ensure they are soft rather than chewy.

2. As the lentils soak, chop your onion, celery, carrots, zucchini and potato. Sprinkle with sea salt and add a Tablespoon of olive oil. Cook on medium to soften for 5-7 mins.

3. When vegetables have softened, turn the heat to low. Add 2 bay leaves (optional), add rinsed lentils and roasted tomatoes.

4. Cover the ingredients with broth of your choice.

5. Bring everything to a boil. Place the lid on the pot and reduce to a simmer. Let cook 20-25 mins. Check to see if lentils have absorbed broth after 15 mins if you like.

6. If the lentils and vegetables are too soupy, let rest on low with lid off for a bit.

7. Serve with rice for a delicious lunch or dinner!