Prep Time
25 minutes
Cook Time
30 minutes
Serves
8
Ingredients
- 3 tablespoons olive oil
- 3 carrots, diced
- 1 red bell pepper, diced
- 2 celery stocks, diced
- 1 yellow onion, diced
- 2 Tablespoons garlic, minced
- 1 -1/2 Tablespoons chili powder
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon paprika
- 1 pinch red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 2 -32-ounce cartons chicken broth
- 1 – 32 ounce carton beef broth
- 2 cups dry lentils
- 1 -14.5 ounce can diced tomatoes with juice
- 1/2 teaspoon salt – or salt to taste
- Optional toppings:
- Flat Parsley, chopped
- Green onions, sliced
- Fresh cilantro, chopped
- Juice of one lime
Steps
In a large pot combine olive oil, carrots, pepper, celery, onion and garlic and stir on medium heat until vegetables are tender.
Add all the spices and stir to combine.
Add chicken broth, lentils, diced tomatoes and salt and bring to a boil.
Reduce heat and bring to a simmer, cover with lid and cook until lentils are tender; approximately 30 minutes. Optionally, add any toppings of your choice.
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