Ingredients
2 teaspoons olive oil2 medium onions, chopped2 celery ribs, thinly sliced1 medium carrot, chopped1 cup dried lentils, rinsed1/4 cup minced fresh parsley1 tablespoon reduced-sodium beef bouillon granules1/2 teaspoon pepper5-1/4 cups water1 can (6 ounces) tomato paste2 tablespoons white vinegar2 teaspoons brown sugar1/2 teaspoon salt2 tablespoons shredded Parmesan cheese
Preparation
In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.
Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally.
Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.
