Red Lentil And Vegetable Stew - cooking recipe

Ingredients

1 cup red lentil
1 carrot, finely diced
1 stalk celery, finely diced
1/2 medium onion, finely diced
2 garlic cloves, minced
2 cups vegetable stock or 2 cups chicken stock
4 teaspoons ground cumin
3 -4 dashes TABASCO(R) brand Chipotle Pepper Sauce (optional)
2 tablespoons extra virgin olive oil
14 ounces canned diced tomatoes (do not drain liquid)

Preparation

Saute the carrots, onion, and celery in the olive oil until they start to caramelize a bit.
Add the garlic about a minute before the vegetables are finished sauteing.
Add the red lentils, and stir until mixed with the vegetables.
Add the stock, tomatoes and juice, cumin, and Tabasco, if using.
Bring to a simmer over medium heat and reduce heat to medium low.
Simmer until the lentils are tender, about 25 minutes.
If the liquid all evaporates and the lentils are not done, add a little water to keep the simmer going.