Breakfast Challenge Lentil Stew
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- 1 pound dried lentils pink take 20 minutes, green can take over 45 minutes
- 8 ounces can of plain tomato sauce
- 8 cups chopped vegetables (frozen is fine) celery, onions, zucchini, mushrooms, kale, cualiflower, parsnips, carrots
- 24 ounces Prepared Broth Chicken or Vegetable or Your Choice
- 1 tablespoon oil high quality fat of choice
- 2 tablespoons curry paste Or 1 teaspoon curry powder
- 1 cup jared salsa no added sugar
- salt to taste
InstructionsThinly coat a large pot with oil.Rinse lentils and place in the large pot with oil.Cover broth, plus one inch more. Add more water if you need to.Bring to a simmer. While simmering, add the tomato sauce, chopped vegetables.Simmer until lentils are tender. Pink lentils take 20 mins or so; green lentils may take up to an hour.If you like more zing, add the curry paste and/or salsa during the simmering.Salt may not be needed, taste before you add it.Add water as needed so lentils do not dry out. (Recipe♦213)
