Chef: Jeannie Hudkins
Makes: 4 - 6 servings
Prep time: 15 minutes
Cook time: 40 minutes
1 red onion, sliced
1 sweet onion, sliced
1 green pepper, diced
4 carrots, sliced
4 cloves garlic, diced or minced
3 - 4 small potatoes, cut in bite-sized cubes
32 oz vegetable broth
1 ½ c red lentils
1 T smoked paprika
Salt and pepper, to taste
Saute the onions in a small amount of water in a large saucepan over medium-high heat until soft.
Add green peppers and carrots and saute until soft.
Stir in the garlic and saute for a couple more minutes
Stin in the remaining ingredients, bring to a boil, then turn heat down to simmer.
Cover and cook 30 minutes, stirring occasionally.
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