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| Florida Vegetable and Lentil Stew . |
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2 Tbsp. olive oil
1/2 cup Florida onion, diced small
1/2 cup Florida sweet peppers, diced medium
1/2 cup Florida carrots, diced medium
1 tbsp. Florida garlic, minced
2 tbsp. tomato paste
2 cups dry lentils
5 cups chicken or vegetable stock
1/2 cup Florida zucchini, diced medium
1/2 cup Florida yellow squash, diced medium
1/2 cup Florida tomato, diced medium
1/2 cup Florida mushrooms, quartered
1 tbsp. fresh oregano, chopped
1 tbsp. fresh basil, chopped
1 tbsp. fresh parsley, chopped
salt & pepper to taste
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Heat olive oil over medium-high heat in a large sauce pan; saute onions, peppers, and carrots for approximately two minutes; add garlic and tomato paste and stir for one minute; add lentils and stock, bring to a boil, reduce heat and simmer for 15 minutes; add remaining ingredients, simmer for 10 more minutes.
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