Canned beef broth10 cup(s), low sodium Dried lentils 1 pound(s), picked over, rinsed, and drained Carrot(s) 4 medium, chopped Onion(s) 2 large, peeled and chopped Celery 1 rib(s), medium, chopped Bay leaf 1 leaf/leaves Plum tomato(es) 3 medium, canned, drained and chopped Canned tomato juice 1 cup(s) Red wine ½ fl oz, or cider vinegar Black pepper ⅛ tsp, freshly ground, or to taste Water 2 cup(s), hot, or less Scallion(s) 1 Tbsp, chopped (optional)
Instructions : Combine the broth, lentils, carrots, onions, celery, and bay leaf in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes. Add the tomatoes, tomato juice, vinegar, and pepper; add the water 1 cup at a time until desired thickness is reached. Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes. Sprinkle with the chopped scallion, if using.
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