Ingredients

• 2 Cups Brown Lentils
• 8 Cups Mushroom or Vegetable Broth
• 0.25 Cups Olive Oil
• 1 Large Onion - chopped
• 1 Large Carrot - chopped
• 4 Cloves Garlic - minced
• 1 Large Tomato - chopped
• 1 Tsp Spanish Paprika
• 1 Medium Potato - peeled and diced
• 1 Tblsp Tomato Paste
• 3 Bay Leaves
• 1 Tsp Salt

Steps

1. Rinse lentils in cold water and check them over for small stones or debris.
2. In a 6-8 quart stock pot, bring the broth to a boil then add the lentils and simmer for 15 mins.
3. In a large skillet over medium heat, add the olive oil, onion and carrot. Cook for 1 minute then reduce the heat to low, and continue cooking until the onion is soft; approximately 5-7 minutes.
4. Add the garlic to the mixture and stir well for another minute.
5. Add the tomatoes and paprika to the mixture, cooking for a further 3 minutes.
6. Transfer the skillet contents to the stock pot of lentils, then add the salt, bay leaves, potato and tomato paste.
7. Cover and simmer for 30 minutes, or until the lentils have softened. Remove bay leaves before serving.