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  • 1 Bag Brown Lentils
  • 5 Stalks celery , chopped
  • 5 Carrots, Washed and peeled and cut in half
  • 2 14oz cans Stewed tomatoes
  • 2 cloves garlic, chopped
  • Basil Fresh basil, chopped to taste
  • 1 tsp Dried Oregano
  • Red Pepper Flakes to Taste (I like this dish hot and spicy)


  • Cook lentils in a pot with enough water to cover the lentils. The lentils should take about 30 to 45 minutes to cook. Make sure they are cooked but not overcooked and mushy. Drain lentils and put them back into pot with the other ingredients.

  • Simmer until warmed, the carrots and celery are cooked, and the flavors have melded through; at least one hour.
    This dish can be made ahead. Use whatever leftovers you have to make lentil soup.


Italian legend says that the more lentils you eat on New Year’s Day the more money you will have in the new year. So I always eat a lot of lentils on New Year’s Day! However, you could eat this dish anytime of the year, I just don’t know if the money part holds true!
This recipe is Dairy Free , Vegan, and Gluten Free