Categories: Lentils, Main Dish, Soup

Ingredients

• 8 cups chicken broth
• 3 cups lentils
• 1 teaspoon salt
• 1 cup onion , chopped
• 1 cup carrot , chopped
• 1 cup celery , chopped
• 1 garlic clove , minced
• 1 1/2 cups chopped tomatoes
• 2 tablespoons lemon juice
• 1 1/2 tablespoons brown sugar
• 1 tablespoon wine vinegar
• 1/2 teaspoon pepper

Directions

1. In a 4 1/2 quart Dutch oven, or a large pot, combine the chicken broth, lentils, and salt. Cover and simmer for 20 minutes.

2. Meanwhile, steam the onion, carrot, celery and garlic over boiling water for 8 minutes.

3. Add the steamed vegetables to the lentil mixture.

4. Add the tomatoes, lemon juice, brown sugar, wine vinegar, and pepper to the pot.

5. Simmer for 20 minutes.

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