| |
| |
| 1 cup |
|
dry lentils |
|
| 1 quart |
|
water |
|
| 1 |
|
cube vegetable bouillon |
|
| 3 |
|
medium tomatoes, peeled and diced |
|
| 1 |
|
large onion, diced |
|
| 1 |
|
carrot, sliced |
|
| 1 |
|
medium apple - peeled, cored and diced |
|
| 1/2 cup |
|
frozen peas |
|
| 1 |
|
large clove garlic |
|
| 1 Tbs |
|
olive oil |
|
| 1/2 tsp |
|
paprika |
|
| 1 pinch |
|
salt and pepper to taste |
|
| 1/4 cup |
|
barbeque sauce |
|
|
|
| |
| 1 |
Place the lentils, carrots and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes. |
| 2 |
Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve. |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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