Ingredients
- 2 tablespoons olive oil
- 1 yellow onion (medium onion, finely chopped)
- 4 to 6 cloves garlic (minced)
- 2 celery ribs (finely chopped)
- 2 carrots (finely chopped, peeled)
- 1 tomato, diced (large tomato)
- 2 potatoes, diced
- 1 zucchini, diced (medium zucchini)
- 1 teaspoon ground turmeric
- 250 grams dried lentils (red lentils, 1 1/2 cups dried)
- 6 cups chicken stock (you could use more)
- 1 teaspoon salt (or more)
- Pepper
- 1/4 cup parsley (fresh, finely chopped)
- Pita chips
How to Make
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Step 1: Using a strainer, rinse the lentils under cold water and pick out any dry lentils or debris. Set to the side.
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Step 2: In a medium sauce pan, warm the olive oil on medium heat. Add the onion and allow it to cook until softened about 2-3 minutes.
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Step 3: Add in the garlic, celery, carrot, tomato, potato, zucchini, turmeric and lentils. Cook the ingredients together for 3-4 minutes to develop the flavours.
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Step 4: Cover the ingredients with chicken stock and bring to a boil. Then reduce the heat to a simmer.
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Step 5: Allow to cook for about 20-25 minutes or until the ingredients have thickened and the vegetables are cooked.
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Step 6: Season with salt, pepper and parsley.
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Step 7: Cut pita chips into triangles. Brush with olive oil and cooking spray. Add salt and paprika and place into oven for 12-15 minutes at 375 degrees.
We hope you enjoy this recipe!
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