I started out making this recipe as a stew and served it over rice. One day I used too much chicken stock and it came out soupy, which my family loved. So there you have it, stew or soup, it's delicious. I tend to under-season, so use your discretion. - Eva Piccolo
Prep Time: 10 Minutes
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
2 Roma tomatoes, seeded and diced
2 cloves garlic, diced
2 strips of bacon, optional or a bit of Ham
1 small bag of lentils, rinsed and picked through.
1 TBSP tomato paste
6-8 cups Chicken stock, low sodium, either homemade or store bought.
Cajun Spice mix or Frank's Hot Sauce
Dice the bacon and sautee in a big soup pot. This can be optional. You can substitute with a bit of ham instead. if using ham use a bit of Olive Oil and lightly fry.
Add onions, carrots, celery, garlic, tomato paste and Roma tomatoes. Stir.
After a few minutes, add the lentils. Make sure there are no pebbles in the lentils! Season with a little salt, pepper and a bit of cajun spice.
Stir. At this point the aroma will be delicious! Add the chicken stock. Cover, lower the heat and simmer about an hour and a half. Add more stock if needed. Give it a splash of Frank's if you like it hot!
Drizzle a little olive oil before serving.
Serve with crusty bread or a side salad.