|Chicken broth||3 Cup (48 tbs)|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Dry lentils||8 Ounce (1 1/4 Cups)|
|Potato||1 Large, peeled and chopped|
|Carrot||1 Medium, chopped to make 1/2 cup|
|Onion||1 Medium, chopped to make 1/2 cup|
|Celery stalk||1 , chopped to make 1/2 cup|
|Snipped parsley||2 Tablespoon|
|Dried basil||1 Tablespoon, crushed|
|Garlic||1 Clove (5 gm), minced|
In a large kettle or Dutch oven combine chicken broth, tomatoes, lentils, potato, carrot, onion, celery, parsley, basil, garlic, and pepper.
Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or till the lentils are tender.
Cook Time:45 Minutes