Since the weather (for some!) is beginning to cool off, I thought ya’ll would enjoy this recipe from “Living Fresh” w/Sara Snow:
1 quart chicken stock
1 quart water
2 cups red lentils – rinsed
1-2 T olive oil
2 strips of Kombu (sea vegetable)
3 cloves garlic
4 stalks celery
1/2 pound potatoes
1 28 oz. can diced tomatoes
3 teaspoons salt
Pinch of each of the following:
Dried or fresh parsley
Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes.
Chop together onions garlic cloves, carrots, celery, potatoes, rutabaga and zucchini.
Add vegetables into the pot.
Add 1 can diced tomatoes
Add salt, cumin, bay leaf, parsley, oregano and thyme
Serve piping hot with warmed bread.