Ingredients
- 2 tablespoons extra virgin olive oil
- 2 yellow onions chopped
- 3 ounces tomato paste
- 1 teaspoon paprika
- 4 roma tomatoes peeled and grated
- 6 cloves garlic sliced thinly
- 1 pound dry green lentils use small lentils
- 8 cups water
- 1 tablespoon dried mint
- 1 teaspoon kosher salt
Instructions
- Add the olive oil to a large pot and heat on medium heat.
- Add the onions and cook until translucent for 5-7 minutes.
- Add in the tomato paste and paprika and stir well, cooking for 1 minute.
- Add in the tomato pulp and garlic and stir.
- Add in the lentils and water and bring to a boil.
- Reduce to a simmer and cook for 30 minutes, covered.
- Add in the mint and salt and cook and additional 30 minutes, covered.
Nutrition
Serving: 1/12th recipe | Calories: 177kcal | Carbohydrates: 28g | Protein: 10.8g | Fat: 2.9g | Saturated Fat: 0.4g | Sodium: 206mg | Fiber: 12.8g | Sugar: 3.5g
