- 3 cans lentils
- 1 large sweet potato
- 6 carrots
- 3 celery stalks
- 1/2 lb. bacon (optional…if you don’t use bacon, add 1 Tbsp. olive oil)
- 1/2 white onion
- 2 cloves garlic
- 32 oz. low sodium beef broth (use veggie broth to make it vegan!)
- 4 cups water
- 1 Tbsp. Nature’s Seasons
- 1 tsp. dried oregano
Slice and brown the bacon until crispy. Remove to a bowl. Peel and chop sweet potato and carrots. Add to the bacon fat and stir around until well coated. Chop onion and garlic and add to the pan. Add celery. Stirring frequently, let cook for 5 minutes.
Add beef broth and bring to a simmer. Season with first half of Nature’s Seasons. Let cook until the potatoes and carrots are tender. Add water. Drain and rinse lentils and add to the pot. TASTE! Add remaining Nature’s as needed. Add oregano. Bring to a low boil and let cook for another 5 minutes. Add cooked bacon back to the pot. Serve with cornbread!
Wine Pairing Suggestion
Sterling Vintner’s Collection Cabernet Sauvignon