Ingredients
1 medium onion, chopped1 tablespoon olive oil2 garlic cloves, minced3-1/4 cups water1 can (14-1/2 ounces) vegetable broth1 cup dried lentils, rinsed1 medium carrot, shredded1 small green pepper, finely chopped1 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon crushed red pepper flakes, optional1 can (14-1/2 ounces) no-salt-added diced tomatoes1 can (6 ounces) tomato paste1 tablespoon lemon juice2 cups cooked brown rice
Preparation
In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice.
