Ingredients:
2 tablespoons olive oil
2 small onions, chopped
2 large stalks celery, sliced
1 medium carrot, thinly sliced and quartered
6 cups warm water
1 cup dried lentils
1 can (6 ounces) tomato paste
1/2 cup dry red wine or water
1/4 cup fresh chopped parsley or 2 teaspoons dried parsley flakes
3 MAGGI Vegetarian Vegetable Flavor Bouillon Cubes
1 teaspoon salt
1/4 teaspoon ground black pepper
BUITONI Refrigerated Freshly Shredded Parmesan Cheese
Directions:
HEAT oil in large saucepan over medium-high heat. Add onions, celery and carrot. Cook, stirring frequently, for 5 to 6 minutes or until vegetables are tender.
STIR in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 45 to 50 minutes or until lentils are tender. Serve sprinkled with cheese.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
60 minutes
Cooling Time: 0 minutes
Servings: 6
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