
1/2 Onion, minced
2 stalks celery, diced fine
1 carrot, shredded
1/2 green bell pepper, diced fine
Olive Oil Spray / Pam
1 3oz ham steak, diced (optional)
28 oz canned crushed tomatoes (I use Fasolino’s)
1 tsp cumin
2 bay leaves
.5 tsp paprika
1 cup red lentils, rinsed
2 cups fat free, low sodium chicken broth (or veg broth)
Saute the onions, celery, carrots and bell peppers over med-high heat in some olive oil spray until soft, add in ham steak and saute another few minutes. Add in the canned tomatoes, lentils, broth and spices and simmer over low heat until lentils are soft and tender.
At this point you can put in your immersion blender to blend to the consistency that you desire. Sometimes I like it smooth, other times I leave it chunky.
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