Yield: 4 servings
Preparation time: 30 minutes
Cook time: 30 minutes
Total time: 1 hour
Ingredients:
• 1.5 cups lentils, dry
• 1 tablespoon canola oil
• ½ cup onions, finely chopped
• ½ cup carrots, finely chopped
• 1 tablespoon garlic, minced
• 3 cups low-sodium vegetable broth
• 1cups water
• 1 796 mL can diced tomatoes
• ½ cup fresh parsley, chopped
• 1 teaspoon oregano
• Fresh ground black pepper to taste
• ¼ teaspoon salt
•
Directions:
1. Cook lentils according to pulse cooking instructions. Drain.
2. Heat a pot over medium-high heat. Add bacon. Sauté for about 3 minutes, stirring often.
3. Add oil, onions, carrots and garlic. Sauté until vegetables are tender but not browned, about 5 to 8 minutes.
4. Add lentils, vegetable broth, water, tomatoes, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat to low and simmer until heated through.