Hands-on time: 30 minutes
Stove-top time: 2 1/2 hours
Makes 14 cups
1 Tablespoon olive oil
2 large onions, chopped (about 4 cups)
4 cloves garlic, minced (used 4 teaspoons jarred minced garlic)
2 cups chopped celery
2 cups chopped carrot
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried thyme, crumbled
2 bay leaves
2 teaspoon brown sugar
2 Tablespoons ketchup
5 cups water
3 (14-ounce) cans chicken broth (used additional water + vegetarian "chicken" bouillon)
28 ounces canned diced tomatoes
16 ounces dried green lentils (about 3 cups), rinsed and picked over
1/2 cup dry Sherry (LuAnn omitted)
In a large kettle, heat olive oil over medium high heat.
Add onions, garlic, celery and carrot.
Cook for 10 Ė 15 minutes, stirring occasionally, until onions are deep gold in color.
Stir in spices, then add the remaining ingredients.
Cover and bring to a boil.
Reduce heat to maintain a slow simmer.
Simmer for about 2 hours or until lentils are tender.
Discard bay leaves and serve.
Source: Kitchen Parade by food columnist Alanna Kellogg; originally posted by Sass; reposted by LuAnn.