Red Lentils and Root Vegetables

I love the color of red lentils, and they taste great too!  This dish comes together quickly and makes a hearty meal.  Even my brother liked it, so that's pretty high praise.

Red Lentils and Root Vegetables

Serves 6-8
Prep time: 10 minutes
Total time: 1 hour, 15 minutes

Ingredients:

1 cup diced onions
1 lb assorted root vegetables, chopped – sweet potatoes, carrots, parsnips*
3 cloves garlic, minced
4 oz diced prosciutto
1 32oz can crushed tomatoes
24-32oz low-sodium chicken broth
1 lb (about 2 cups) red lentils, washed and picked through
Spices to taste – oregano, red pepper flakes, salt, and pepper
3 cups cooked brown rice

Directions:

1. Cook brown rice according to package instructions to make approximately 3 cups cooked.

2. Meanwhile, in a large Dutch oven or stockpot, heat 1 tablespoon of oil over medium heat.  Add the onions and cook until softened, about 5-7 minutes.  Add in the root vegetables and continue to cook for 10 minutes.  Add the garlic and cook until fragrant, about 30 seconds.  Add the prosciutto and allow to crisp, about 5 minutes.

3.  Pour in the lentils, tomatoes, and chicken broth.  Add more chicken broth (closer to 32oz) if you want more of a stew, and add less (toward the 24oz end) if you want a thicker concoction.  Bring to a boil, and then partially cover and simmer for 30 minutes.  Season with oregano and red pepper flakes as desired.  Salt and pepper to taste.

4.  Add in the brown rice and stir to combine.  Serve as is or top with some roasted chicken for extra protein.


*Whole Foods has an assorted frozen root vegetable mix!