Canned beef broth10 cup(s), low sodium
Dried lentils 1 pound(s), picked over, rinsed, and drained
Carrot(s) 4 medium, chopped
Onion(s) 2 large, peeled and chopped
Celery 1 rib(s), medium, chopped
Bay leaf 1 leaf/leaves
Plum tomato(es) 3 medium, canned, drained and chopped
Canned tomato juice 1 cup(s)
Red wine ½ fl oz, or cider vinegar
Black pepper ⅛ tsp, freshly ground, or to taste
Water 2 cup(s), hot, or less
Scallion(s) 1 Tbsp, chopped (optional)
Instructions
Combine the broth, lentils, carrots, onions, celery, and bay leaf in a large saucepan or Dutch oven. Bring to a boil, reduce the heat, and simmer, covered, stirring occasionally, until the lentils and vegetables are tender, about 30 minutes. Add the tomatoes, tomato juice, vinegar, and pepper; add the water 1 cup at a time until desired thickness is reached. Cover and cook, stirring occasionally, until the flavors have blended, 10 minutes. Sprinkle with the chopped scallion, if using.
