Courtesy of Taste of Home
This recipe yields 6 servings but with a little high school math, we can trim that down to just one hearty bowl. You can dunk cornbread in it, as suggested on the recipe, which is healthy when eaten in moderation. We recommend trying the kale version, because kale is one of the healthiest vegetables around. Kale also thrives in cooler seasons, which makes it the ideal ingredient for this recipe!
4-1/2 cups water
4 medium carrots, sliced
1 medium onion, chopped
2/3 cup dried lentils, rinsed
1 can (6 ounces) tomato paste
2 tablespoons minced fresh parsley
1 tablespoon brown sugar
1 tablespoon white vinegar
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/4 teaspoon dill weed
1/4 teaspoon dried tarragon
1/4 teaspoon pepper
1. In a large saucepan, combine the water, carrots, onion and lentils; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until vegetables and lentils are tender. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, for 5 minutes to allow flavors to blend.
2. For Sausage Variation: Stir in 1/2 pound chopped fully cooked turkey sausage; heat through.
3. For Kale Variation: Stir in 3 cups chopped fresh kale; cook, uncovered, until kale is tender.
4. For Spiced Variation: Add 3/4 teaspoon garam masala when adding other seasonings.
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