Ingredients:
· 2 tablespoons oil
· 1 onion, diced
· 2 celery ribs, diced
· 2 medium carrots, diced
· 1 jalapeno, finely diced
· 4 cloves garlic, minced
· 1 tablespoon ginger, grated
· 2 large tomatoes, chopped
· 1 red pepper, diced
· 1-2 russet potatoes, diced
· 1 quart chicken stock
· 1 cup lentils, soaked
· 2 tablespoons Gather Ibzar
· Salt & Pepper to taste
· To Serve: Yogurt & Cilantro
Instructions:
1. In a large pot, add oil over medium high heat. Saute onions, celery and carrots until starting to caramelize, seasoning with salt and pepper.
2. Add garlic, ginger, jalapeno and red pepper. Continue to saute until softened, seasoning every layer.
3. Add tomato and use the acidic juice to deglaze the pan, scraping up the fond in the pot.
4. Stir Ibzar into veggies and saute until fragrant. Add stock, potatoes and lentils.
5. Bring to a boil, then reduce to a simmer. Cover and let simmer for 20-30 minutes or until lentils and potatoes are softened.
6. If desired, top with yogurt and cilantro. Enjoy!
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