Lentil Stew (Fat-Burning ?) - cooking recipe

Ingredients

1 1/2 lbs dried lentils
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
2 tablespoons garlic, chopped
1 (6 ounce) can tomato paste
10 cups chicken broth (or water)
1 (28 ounce) can diced tomatoes
1 tablespoon salt
1 teaspoon paprika
1 teaspoon cayenne pepper (optional)
2 (1 lb) bags frozen broccoli and cauliflower
3 tablespoons vinegar (red wine or balsamic)

Preparation

Sort and rinse lentils, set aside.
Heat oil over medium heat, add onions, celery and garlic and cook until tender, 4-5 minutes.
Add lentils and cook 1 minute, stirring.
Add tomator paste, cook 1 miinute, stirring.
Add broth, tomatoes, and seasonings, bring to a boil.
Reduce heat to med-low and simmer, partially covered, about 1 hour until lentils are soft.
About 15 minutes before serving, add frozen vegetables and vinegar.
Heat through and serve.