Low-Fat Lentil Stew with Vegetarian Hot Dogs Recipe

Ingredients

Servings: 4

2 tsp olive oil

1 cup chopped onion

1 cup sliced baby carrots or 2 medium carrots, sliced

1 small sweet potato, chopped

1 medium rib of celery, sliced

1/2 medium green bell pepper, chopped

2 medium garlic cloves, minced

1/2 cup dried lentils, sorted for stones and shriveled lentils and rinsed

1 tsp ground cumin

1 tbsp chopped fresh thyme or 1 tsp dried thyme, crumbled

1/2 tsp dry mustard

3 cups reduced-sodium vegetable broth or water

14.5-ounce can no-salt-added diced tomatoes, undrained

2/3 cup water

2 bay leaves

1/4 tsp pepper

2 vegetarian hot dogs, sliced

2 tbsp red wine vinegar

Cooking Methods

1. Heat a large saucepan over medium heat. Pour the oil into the saucepan and swirl to coat the bottom. Cook the onion for 3-4 minutes or until tender, stirring frequently.
2. Stir in the carrots, sweet potato, celery, bell pepper and garlic. Cook for 5 minutes, stirring frequently.
3. Stir in the lentils, cumin, thyme and mustard. Cook for 1 minute, stirring to coat.
4. Increase the heat to medium high. Stir in the broth, tomatoes, water, bay leaves and pepper. Bring to a boil. Skim off any foam. Reduce the heat and simmer, covered for 25 minutes. The lentils will still be firm.
5. Stir in the hot dogs and vinegar. Cook, uncovered, for 5-7 minutes, or until the lentils are tender.
6. Remove they bay leaves before serving the stew.

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