3 cups raw lentils, rinsed
3 cups chicken broth, low sodium, lowfat
4 cups mushroom "Better Than Boullion" broth
1 cup dry red wine
juice of one lemon
2 Tablespoons molasses
2 Tablespoons red wine vinegar
16 oz. can of diced tomatoes, undrained
Simmer in a crockpot turned on high for 4 hours.
Then saute in 2 Tablespoons olive oil:
4 cloves garlic, crushed
2 medium onions, chopped
4 stalks celery, chopped
5 large mushrooms, sliced
3 large carrots, cut diagonally
2 Tablespoons dried Thyme
salt and fresh ground pepper to taste
Add vegetables to crockpot, and cook for another hour. Taste and adjust for seasoning. Serve warm with ciabatta bread and a leafy green salad. Best if simmered all day.
Dennis has been taking this to work for the last two days for his lunch. He puts in a wide mouth thermos and stops on his mail route at the old folks home to eat it for lunch. It's cold out there in the mail truck, so I'm glad that this is hitting the spot for him. I've been having it for lunch at home in my pottery bowl that I got at my church's "Empty Bowls" annual fundraiser to feed the hungry. Next year, I will definately donate the lentils for the event.