| Ingredients: 2 Teaspoon(s) oil, olive 3 Tablespoon(s) diced onion, white 3 Tablespoon(s) diced pepper, red bell 3 Tablespoon(s) diced carrot 1 Clove(s) pressed garlic 2 Teaspoon(s) tomato paste 3/5 Cup(s) dry lentils 1 3/5 Cup(s) chicken broth 3 Tablespoon(s) diced zucchini 3 Tablespoon(s) diced spinach 3 Tablespoon(s) quartered mushroom 3/10 Teaspoon(s) oregano 3/10 Teaspoon(s) basil leaves 1 Teaspoon(s) parsley 3 Tablespoon(s) diced tomato 1 Pinch(s) salt 1 Pinch(s) pepper, black |
Directions:
Heat olive oil over medium-high heat in a saucepan. Saute onions, peppers, and carrots for about 2 minutes. Add garlic and tomato paste and stir for 1 minute. Add lentils and stock, bring to a boil. Reduce heat and simmer for 15 minutes. Add remaining ingredients. Simmer for 10 more minutes. |