14 Mar '17, 4pm

#TampaBayTuesday #LuckyTBbloggers

Heat a 5-quart stock pot over a medium heat; add EVOO. Add onions and cook until soften and caramelized. Add carrot and celery and sauté with onions until softened, about 10 minutes. Add the garlic and cook for another minute. Stir in the rosemary, lentils, bay leaf and add 6 cups water. Bring the pot to a boil over high heat. Monitor and add additional water, if needed. (Lentils should have the consistency of stew.) Reduce the heat and simmer uncovered for 30 minutes. Preheat the oven to 350°F. Add the tomato paste and balsamic vinegar; cook for another 15 minutes, or until the lentils are tender. Season with salt and pepper. Remove from the heat; discard the bay leaf and pour the lentils into an 8x8 inch baking dish. Meanwhile, prepare the potato-parsnip topping while the lentils cook. Add the potatoes and parsnips to a medium saucepan with enough water to cover. Bring t...

Full article: http://deniseisrundmt.com/2013/05/24/vegan-lentil-shepher...

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