INGREDIENTS
•
1 cup dried lentils, picked over (not red lentils; they would get too mushy)
•
1 1/2 cups low sodium vegetable broth
•
15 ounce canned tomatoes
•
1/4 cup + 1 table spoon tomato paste
•
3/4 cups onion, chopped
•
1/2 red bell pepper, chopped (about 3/4 cups)
•
1T apple cider vinegar
•
1T garlic, minced
•
1 1/2 teaspoon oregano
•
1 1/2 teaspoon smoked paprika
•
1T chili powder
•
2 teaspoons dried parsley
•
1 teaspoon salt
•
Freshly ground black pepper
•
1/4 teaspoon cayenne (or more depending on your tastes)