Chef

Administrator
Staff member
2 tablespoons olive oil
1/2 cup Florida onion, diced small
1/2 cup Florida sweet peppers, diced medium
1/2 cup Florida carrots, diced medium
1 tablespoon Florida garlic, minced
2 tablespoons tomato paste
2 cups dry lentils
5 cups chicken stock
OR
5 cups vegetable stock
1/2 cup Florida zucchini, diced medium
1/2 cup Florida yellow squash, diced medium
1/2 cup Florida tomato, diced medium
1/2 cup Florida mushrooms, quartered
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh parsley, chopped
Salt & pepper to taste
Servings: 6
Heat olive oil over medium-high heat in a large sauce pan; sauté onions, peppers, and carrots for approximately two minutes; add garlic and tomato paste and stir for one minute; add lentils and stock, bring to a boil, reduce heat and simmer for 15 minutes; add remaining ingredients, simmer for 10 more minutes.

Servings: 6
 
Last edited by a moderator:
Top